Grilled Flank Steak With Kimchi-Style Coleslaw

By Mark Bittman

Grilled Flank Steak With Kimchi-Style Coleslaw
Craig Lee for The New York Times
Total Time
1 hour plus at least 1 hour resting time
Rating
4(119)
Comments
Read comments

It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef – or anything else that has the flavor to stand up to it – and you have a great summer dish. All kimchi packs a punch, thanks to plenty of garlic and chili peppers, and appropriate quantities are listed here. Increase the amounts if you like, though these should be strong enough. If you can get to a Korean market, buy some of the ground chili powder labeled co chu karo, which is hot but also flavorful. Otherwise substitute any good ground chiles or crushed red pepper flakes. Fish sauce is traditional, although you can use soy sauce if you prefer.

Featured in: THE MINIMALIST; Fast Kimchi In Hot Times

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1small head Napa or Savoy cabbage, about 3 pounds
  • Coarse salt
  • 3spring onions or 6 large scallions, trimmed and chopped
  • 3cloves garlic, minced, or to taste
  • 1tablespoon co chu karo or crushed red pepper flakes, or to taste
  • 1tablespoon peeled and minced ginger
  • 3tablespoons fish sauce or soy sauce
  • 2tablespoons rice wine or other vinegar
  • 1flank steak, about 1½ pounds
  • Ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

317 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 38 grams protein; 1166 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.

  2. Step 2

    Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.

  3. Step 3

    Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.

Ratings

4 out of 5
119 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Margaux Laskey, Staff Editor

Mark does not. Just a little salt and pepper.

Margaux Laskey, Staff Editor

It's incredibly spicy. You only need a little.

nancy hoving

I wondered if there was a missed step and the steak was meant to be marinated first. What's the answer to your question.

Jo L.

Very flavorful, but next time I'll double the sauce, marinate the steak in half of it while the cabbage wilts, and use the rest as written. We thought the steak needed a little oomph.

Ellen R.

Delicious—made the sauce with 1 T fish sauce, 2 T soy sauce. The cabbage was very salty for me, but still quite tasty. Next time I’ll try reducing the salt or rinsing the cabbage.

Barb

I agree w/ Mark and don't marinate steak. Ivan Orkin taught me this back in the day: just salt and pepper. It was how he was taught.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.