Korean Grilled Strip Steak with Overnight Cauliflower and Brussels Sprouts Kimchi
About this recipe
Impress your guests with Korean marinated and grilled strip steak with overnight cauliflower and Brussels sprouts kimchi. Delight their taste buds with a wonderful balance of flavor and texture.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Grill.
Keywords
Korean Grilled Strip Steak with Overnight Cauliflower and Brussels Sprouts Kimchi recipe, steak dinner ideas
Serves 4
1/ 7
Combine 1/4 cup (60 ml) soy sauce, brown sugar, 1 tablespoon (15 ml) fish sauce, 1 tablespoon (15 grams) ginger and chopped scallions. Place in a zipper-locking plastic bag with strip steaks, remove air and marinate four hours (or overnight for deeper flavor) in refrigerator.
2/ 7
In a large mixing bowl, combine remaining scallions, garlic, 2 tablespoons (30 grams) ginger, gochugaru, 3 tablespoons (45 ml) fish sauce, Sriracha and 1 tablespoon (15 ml) soy sauce; set aside.
3/ 7
Trim the brown end of each Brussels sprout and quarter lengthwise. (Any fallen leaves should be included.) In a large pot, add sprouts and cauliflower to 2 - 3 quarts of water, salt and bring to a boil. Just as it starts to boil, strain vegetables in a colander and shock under cold running water; strain thoroughly.
4/ 7
Combine vegetables with kimchi sauce mixture, coating evenly.
5/ 7
Pack in glass canning jars or other airtight containers and refrigerate overnight.
6/ 7
Remove kimchi from refrigerator and warm in a saucepan on low heat.
7/ 7
Remove steaks from refrigerator and discard remaining marinade; pat steaks dry. Grill over high heat to medium rare or desired doneness; garnish with sesame seeds, if desired. Serve with warm kimchi.
