Grilled Gochujang Steak with Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 119 milligrams
- Sodium
- 716 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 42 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup long-grain white rice
3 tablespoons vegetable oil, plus more for the grill
2 tablespoons gochujang
2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon packed dark brown sugar
1 clove garlic, grated
1 teaspoon grated fresh ginger
Kosher salt and freshly ground pepper
1 1/2 pounds skirt steak
2 to 3 scallions, white and light green parts minced 4 cups mixed salad greens
Kimchi, for serving
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Stir together the vegetable oil, 1 tablespoon gochujang, 1 tablespoon rice vinegar, the soy sauce, brown sugar, garlic and ginger in a large bowl; season with salt and pepper. Remove 3 tablespoons of the mixture to another large bowl. Add the remaining 1 tablespoon gochujang and the steak to the first bowl, turning until the steak is well coated. Stir the minced scallions and the remaining 1 tablespoon rice vinegar into the second bowl; set aside for the salad.
- Heat a grill or grill pan over medium-high heat; oil the grates. Add the steak and cook until browned and crisp on one side, 2 to 4 minutes, depending on the thickness. Flip and cook 3 to 4 more minutes for medium-rare. Transfer to a cutting board to rest.
- Add the salad greens to the scallion dressing, season with salt and pepper and toss well to coat. Divide among plates. Thinly slice the steak and add to the plates. Serve with the rice and kimchi.