Korean Grilled Steak with Toasted Sesame Chimichurri

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

Marinade

1 cup low sodium soy sauce or tamari

2 tablespoons honey

1-2 tablespoons Gochujang (Korean chili paste)

1 inch fresh ginger, grated

4 cloves garlic, grated

1 tablespoon toasted sesame oil

1 kg steaks of your choice, rump or fillet works best.

Chimichurri

1 cup fresh cilantro, chopped

4 green onions, chopped

1 jalapeño, seeded and chopped

2 tablespoons rice vinegar

1/4 cup extra virgin olive oil

juice of 1 lime

kosher salt

2 tablespoons toasted sesame seeds

Wskazówki

1. In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.

2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.

3. Preheat your grill or grill pan to high.

4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.

Wartości Odżywcze

• Kalorie: 562 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 95 mg
• Sód: 1525 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 7 g
• Białko: 35 g