Korean-Style Steak with Kale and Apple Cider Glaze

Chef Brainy
What Started it all:
Steak, Kale, vinegar (apple cider, balsamic), microwave

A Quick and Delicious Recipe for 4


  • 1.5 lbs steak (such as ribeye or sirloin), sliced into thin strips
  • 2 cups kale, stems removed and chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp sesame oil
  • Salt and pepper, to taste
  • 1 tsp Gochujang (Korean chili paste)
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp garlic, minced
  • 1/4 cup water


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together apple cider vinegar, balsamic vinegar, sesame oil, Gochujang, brown sugar, soy sauce, rice vinegar, ginger, and garlic.
  3. Add the sliced steak to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. Remove the steak from the marinade, letting any excess liquid drip off.
  5. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until cooked to your desired level of doneness.
  6. Transfer the steak to a baking sheet and bake in the preheated oven for an additional 5-7 minutes, or until cooked to your desired level of doneness.
  7. While the steak is cooking, microwave the kale for 30-45 seconds, or until wilted.
  8. Slice the cooked steak against the grain and serve with wilted kale and a drizzle of the remaining marinade.

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