Korean Chili Spiced Steak (Gluten-Free, Dairy-Free)

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Protein is a crucial part of any diet. A building block for just about every part of your body, protein makes it possible for organs and limbs to grow, bones and muscles to heal, and much more. We developed this Korean Chili Spiced Skirt Steak recipe for our clients who like it spicy!

Further Food Nutritionist Commentary:

Gochujang is a fermented chili and garlic sauce. Since it is fermented, gochujang contains probiotics. Probiotics help improve gut health by increasing the "good bacteria" which helps improve digestion.

By Camryn Goldstein

Korean Chili Spiced Steak (Gluten-Free, Dairy-Free)

  • Prep Time: 10 minutes
  • Cook Time: Marinate 30 minutes, cook 10 minutes, rest 5 minutes
  • Servings: 4

Ingredients

3 tablespoons gochujang (Korean hot pepper paste), plus more for serving
3 tablespoons olive oil, plus more for grill
3 tablespoons plus ½ cup seasoned rice vinegar
Kosher salt
1 medium red onion, halved through root end
1 skirt steak (about 1 pound), halved crosswise
Warm tortillas (optional)

Instructions

1. Combine gochujang, oil, and vinegar in a large resealable plastic bag.

2. Add a generous pinch of salt and grate in half of onion on the large holes of a box grater.

3. Add steak and seal bag, pressing out air, then rub steak to coat; chill at least 30 minutes and up to 12 hours.

4.Meanwhile, thinly slice remaining half of onion and combine in a large bowl with remaining ½ cup vinegar and a pinch of salt. Let sit until onion is softened, at least 30 minutes and up to 2 hours; drain.

5. Prepare a grill for medium-high heat; oil grate. Remove steak from bag, letting excess marinade drip off; discard marinade. Grill, turning once or twice, until lightly charred on the outside and medium-rare in the thickest part, 4–6 minutes, depending on the thickness of the meat. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.

6. Season meat with more salt and serve with tortillas, pickled onion, and more gochujang.

7. Serve with pickled onions and flour tortillas warmed according to package directions.

1. Combine gochujang, oil, and vinegar in a large resealable plastic bag. 2. Add a generous pinch of salt and grate in half of onion on the large holes of a box grater. 3. Add steak and seal bag, pressing out air, then rub steak to coat; chill at least 30 minutes and up to 12 hours. 4.Meanwhile, thinly slice remaining half of onion and combine in a large bowl with remaining ½ cup vinegar and a pinch of salt. Let sit until onion is softened, at least 30 minutes and up to 2 hours; drain. 5. Prepare a grill for medium-high heat; oil grate. Remove steak from bag, letting excess marinade drip off; discard marinade. Grill, turning once or twice, until lightly charred on the outside and medium-rare in the thickest part, 4–6 minutes, depending on the thickness of the meat. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain. 6. Season meat with more salt and serve with tortillas, pickled onion, and more gochujang. 7. Serve with pickled onions and flour tortillas warmed according to package directions.

Nutrition Information

Per Serving: Calories: 481; Total Fat: 17 g; Saturated Fat: 3 g; Monounsaturated Fat: 9 g; Polyunsaturated Fat: 1 g; Cholesterol: 24 mg; Sodium: 973 mg; Potassium: 117 mg; Carbohydrate: 19 g; Fiber: 1 g; Sugar: 16 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 2%; Calcium: 0%

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