Korean Grilled Strip Steak with Overnight Cauliflower and Brussels Sprouts Kimchi recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Korean Grilled Strip Steak with Overnight Cauliflower and Brussels Sprouts Kimchi

Serves 4
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.
  • 4 (12-ounce) Certified Angus Beef ® strip steaks
  • 1/4 cup, plus 1 tablespoon soy sauce, divided
  • 2 tablespoons brown sugar, lightly packed
  • 4 tablespoons fish sauce, divided
  • 3 tablespoons grated fresh ginger, divided
  • 2 scallions, chopped
  • 6 scallions, cut in half lengthwise then in 1-inch pieces
  • 3 cloves minced garlic
  • 1/4 cup gochugaru (red chili pepper powder)
  • 1 tablespoon Sriracha
  • 1 pound Brussels sprouts
  • 1/2 head cauliflower, cut into florets
  • 2 tablespoons coarse kosher or sea salt
  • Sesame seeds (optional garnish)
  1. Combine 1/4 cup soy sauce, brown sugar, 1 tablespoon fish sauce, 1 tablespoon 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. In a large mixing bowl, combine remaining scallions, garlic, 2 tablespoons ginger, gochugaru, 3 tablespoons fish sauce, Sriracha and 1 tablespoon soy sauce; set aside.
  3. 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. Combine vegetables with kimchi sauce mixture, coating evenly.
  5. Pack in glass canning jars or other airtight containers and refrigerate overnight.
  6. Remove kimchi from refrigerator and warm in a saucepan on low heat.
  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.

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