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Korean Steak Salad

Ingredients

Scale
  • For the steak:
  • 1 1/2 pound (approximately) flank steak or flat iron steak – I like flank steak
  • 1 bosc pear, diced
  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • For the salad:
  • 1 large head romaine lettuce, sliced in quarters and roughly chopped
  • 1 red bell pepper, sliced
  • 1 cup shelled edamame beans (they sell shelled edamame in the frozen section!)
  • 1 cup sliced cucumber (I like hot house, sliced in half with the seeds scooped out)
  • 1 package dry, uncooked ramen noodles, seasoning packet discarded, broken up into small pieces
  • For the dressing:
  • 2 tablespoons rice vinegar
  • 1/4 cup olive oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger (it grates more easily if you keep it in the freezer)
  • 1 clove garlic, grated
  • Optional extra toppings: cilantro and sesame seeds

Instructions

  1. For the steak marinade, combine all ingredients in blender (pear, soy sauce, sesame oil, brown sugar, water, and garlic). Blend until totally smooth
  2. Slice the steak into thin, bite-size slices and add to a large ziplock bag
  3. Pour the marinade in the bag over the steak
  4. Close the bag, massage marinade around the steak pieces, and marinate for AT LEAST one hour. You can make this ahead and marinate it overnight, too, if you prefer
  5. To make the dressing, assemble all ingredients (rice vinegar, olive oil, soy sauce, sesame oil, ginger, and garlic) into a jar or bowl and shake or whisk to combine
  6. When your steak is done marinating, heat a large skillet over medium-high heat with some coconut oil (canola or vegetable oil works too)
  7. When hot, cook your steak in batches so it can brown really well – if you crowd the pan, it won’t brown. I was able to get my steak done in 2 batches. Each batch doesn’t take longer than 5 minutes to cook since the slices are so thin and your pan is hot
  8. Let the steak cool for several minutes before adding to the salad so it doesn’t make the salad super hot
  9. To assemble the salad, add the romaine, bell pepper, edamame, cucumber, and ramen noodles
  10. Top with the steak, add the dressing, and toss to fully combine. Optional extra toppings include cilantro and sesame seeds

Find it online: https://www.thegarlicdiaries.com/korean-steak-salad/