- 2
Ingredients
- 2 Cloves Garlic
- 2-Inch Piece Ginger
- 1 Bunch Basil
- 1 Scallion
- 1/4 Head Napa Cabbage
- 3/4 Cup Brown Rice
- 1/4 Cup Rice Vinegar
- 1 Tablespoon Sugar
- 1 Tablespoon Sriracha
- 2 Flat Iron Steaks (5 Ounces Each)
- 2 Teaspoons Gochugaru (Korean Chili Flakes)
- 8-Ounce Can Tomato Sauce
- 1 Tablespoon Sesame Oil
Preparation
Step 1
Kimchi, Korea’s national dish, is usually fermented cabbage with a spicy-sweet-sour flavor that can be served alone or mixed into other dishes. Since true kimchi is fermented for months at a time, we adapted this recipe to be a quick marinade. The bright, vinegary cabbage strikes the perfect balance to the meaty, spice-rubbed steaks.
Makes
In a small pot, combine the
. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all of the water is absorbed.
Make the quick kimchi:
In a small bowl, combine the
About 10 to 15 minutes into simmering the rice, cook the steaks. Season the
While the steaks rest, finish the rice. Add the
to the steak pan and heat it on medium until hot. Add the
; cook 30 seconds to 1 minute, or until the scallion is softened. Stir in the
until combined. Quickly chop
(reserve the rest for garnish) before adding it to the rice. Stir in the
. Bring the mixture to a simmer and season with salt and pepper. Cook for about 1 minute, or until heated through. Remove from heat.
Slice each steak in half. Add any juices from resting the steak to the rice, then divide the finished rice between 2 plates. Place 2 steak halves on each plate of rice. Top the steaks with the kimchi. Spoon any extra marinade from the kimchi over the steak and rice. Tear up the