Korean Skirt Steak Sandwich
Jal meok-ge-sseum-ni-da
4 - 6
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Greenlea Butcher Shop
Nothing beats a steak sandwich... unless it incorporates the delectable flourishes of Korean cuisine! Try this impressive spin on the kiwi classic.
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High Protein
High Iron
Ingredients
1 Greenlea skirt beef flank steak
i
Marinade
2 kiwifruit
peeled and diced
2 Tbsp fresh ginger
grated
2 Tbsp garlic cloves
crushed
¼ cup soy sauce
¼ tsp cayenne pepper
To Serve
8 slices gruyère cheese
8 Tbsp kimchi
a handful fresh coriander
1 loaf sourdough
sliced
4 Tbsp butter
Method
For Sandwich
1
Mix the ingredients for the marinade together in a large bowl.
2
Place the flank steak into a large Ziplock bag or wide flat dish. Pour over the marinade, seal or cover and place in the fridge for at least 4 hours or overnight if possible.
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3
When you are ready to make the sandwiches, preheat a barbecue grill on high heat.
4
Remove the steak from the marinade, brushing off any excess. Place the steak on the barbecue and cook to your liking, 4 -5 minutes on each side for medium rare (depending on the thickness of the steak).
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5
Rest for at least 10 minutes.
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6
Whilst the steak is cooking and resting, butter both sides of the bread and fry in a large frying pan until golden.
7
Once the steak has rested, slice thinly and assemble the sandwich starting with a layer of kimchi, then the steak slices, cheese and finally a little fresh coriander.
8
Note: the use of kiwifruit in the marinade helps to tenderise the meat.
Nutrition Information per Serving (307g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2389 kJ (571 kcal)
Protein
42.0g
Total Fat
27.8g
Saturated Fat
14.0g
Carbs
34.4g
Sugars
5.9g
Sodium
1076mg
Iron*
4.0mg
* Percentage of recommended daily intake (Aust/NZ)
