Kalbi-Marinated Flat Iron Steaks With Cucumber Kimchee
by Johnny Loua, Chef, Seattle, Washington
- 2 pounds Certified Piedmontese flat iron steaks
- 2 cups soy sauce
- 2 cups granulated sugar
- ½ cup honey
- ¼ cup sake
- ¼ cup sesame oil
- 1 cup warm water
- 2 tablespoons toasted sesame seeds
- ½ cup chopped green onion
In a small sauté pan, toast sesame seeds and let cool. In a large bowl, combine soy sauce, sugar, honey, sake, and water together and mix well. Whisk in sesame oil, sesame seeds, and green onion and set aside. Place flat iron steaks in a dish, add the marinade, cover, and refrigerate overnight.
When ready to cook, preheat a grill to high. Grill the flat irons on each side until desired temperature, about 1½ minutes per side for medium-rare. Serve with Cucumber Kimchee (recipe follows).
- 1 cucumber, julienned
- 1 small red onion, julienned
- 1 cup mung bean sprouts
- 2 tablespoons kosher salt
- ½ cup kimchee base
In a medium bowl, combine the cucumber, onion, mung bean, and salt and let it sit for 10 to 15 minutes. Lightly rinse under cold water, strain, and add kimchee base. Mix well, cover, and set aside until ready to serve.