Korean-Style Steak with Kale and Apple Cider Glaze
What Started it all:
Steak, Kale, vinegar (apple cider, balsamic), microwave
A Quick and Delicious Recipe for 4
Ingredients
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together apple cider vinegar, balsamic vinegar, sesame oil, Gochujang, brown sugar, soy sauce, rice vinegar, ginger, and garlic.
- 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.
- Remove the steak from the marinade, letting any excess liquid drip off.
- 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.
- 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.
- While the steak is cooking, microwave the kale for 30-45 seconds, or until wilted.
- Slice the cooked steak against the grain and serve with wilted kale and a drizzle of the remaining marinade.
This Korean-inspired recipe combines the bold flavors of Gochujang and soy sauce with the sweetness of apple cider and brown sugar. The wilted kale adds a nice crunch and freshness to the dish. This recipe is quick, easy, and perfect for a weeknight dinner. Enjoy!