Korean-Inspired Skirt Steak and Shaved Veggie Salad
View original ↗
The Defined Dish · by Alex★ 5.0 (4)

Korean-Inspired Skirt Steak and Shaved Veggie Salad

NUTRITION · PER SERVING225M COOK
CAL 40%·PRO 73%
CARBS 48G24% OF CAL
6G FIBER8G OTHER34G TOTAL SUGAR
FAT 54G61% OF CAL
13G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled skirt steak with a Korean-inspired marinade served over shaved vegetables including cabbage, watermelon, and cucumber in a gochujang vinaigrette. A fresh, tangy dish with sweet, spicy, and savory elements.

mainkoreansaladbeefdairy freegluten free
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 5 tablespoons avocado oil
  • 3 tablespoons toasted sesame oil
  • ¼ cup rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 ½ tablespoons honey
  • 4 cloves garlic
  • 1 tablespoon freshly grated ginger
  • ½ medium pear, (finely grated)
  • ½ teaspoon kosher salt
  • 3 tablespoons gochujang paste, (or more depending on your heat preference)
  • ¼ cup coconut aminos
  • 2 tablespoons coconut sugar
  • 2 teaspoons fish sauce
  • 1 ½ lb. skirt steak
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups thinly shredded purple cabbage
  • 2 watermelon radishes, (halved and thinly sliced (about 2 cups))
  • 1 English cucumber, (seeds removed and thinly sliced (about 2 cups) sliced lengthwise)
  • 2 medium carrots, (peeled and thinly sliced lengthwise (about 2 cups))
  • 1 cup fresh cilantro leaves
  • 4 green onions thinly sliced, (white and green parts, plus more for serving)
  • ½ pear, (thinly sliced)
  • 2 tablespoons toasted white sesame seeds
  • Kosher salt and freshly ground pepper to taste
PREP
30M
SODIUM
1904MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.