Korean Triangle Steaks with Asian Pear Kimchi

By cserumga

205 calories per serving

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp molasses
• 1 Tbsp minced fresh garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp toasted sesame oil
• 2 tsp chili garlic sauce
• 4 triangle steaks (4-5 oz each)
• 1/4 cup distilled white vinegar
• 1 Tbsp chili garlic sauce
• 1-2 Asian pears, peeled, cored, and sliced
• 1 cup seeded, sliced cucumbers
• 1 red bell pepper, seeded and sliced
• 1/2 cup sliced red onion
• 1 tsp sesame seeds, toasted

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the steaks, whisk together soy sauce, rice vinegar, molasses, garlic, ginger, sesame oil, and 2 tsp chili garlic sauce; pour into a baking dish. Add steaks and marinate, uncovered, 10-15 minutes, flipping every 2 minutes.

For the kimchi, combine distilled vinegar and 1 Tbsp chili garlic sauce in a large bowl; add peppers, cucumbers, bell pepper, and onion. Toss kimchi until coated, then chill until ready to serve.

Grill steaks, covered, 3-4 minutes per side for medium-rare. Remove steaks from grill, tent with foil, and let rest 5 minutes.

Serve steaks with kimchi and garnish with sesame seeds.