Flank Steak With Bean Sprouts And Kimchi-Miso DressingRecipe By: Julia Sherman
“The kimchi-miso dressing is spicy and salty (described by a friend as tasting like Asian Doritos, in a good way),” says Brooklyn artist-turned-blogger Julia Sherman. “It would make a great dip for cucumbers, carrots or celery.”
- 1 2lb. flank steak, well-trimmed
- 2 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄4 cup kimchi
- 2 tbsp brown rice vinegar
- 2 tbsp white miso paste
- 1⁄4 cup grape seed oil
- 2 tbsp water
- 340 g mung or soybean sprouts, washed well and spun dry
- 2 tsp toasted sesame oil
- 2 tsp nigella or black sesame seeds
- 2 to 3 green onions, thinly sliced on the bias
- Sea salt
- 1⁄4 cup broccoli blossoms, if desired
- Prepare very hot charcoal fire, heating until the coals are white-hot. Distribute coals evenly in bottom of grill.
- Pat steak dry and sprinkle all over with salt and pepper.
- In high-powered blender or a food processor, combine kimchi, vinegar, miso paste, oil and water. Blend until smooth. Transfer dressing to a squeeze bottle, if desired.
- Grill steak 5 to 7 minutes per side, depending on the thickness, until medium-rare. Remove from grill and place on cutting board to rest 5 minutes.
- Toss bean sprouts, sesame oil, green onions and nigella seeds in bowl and season lightly with sea salt. Spread bean sprouts on serving platter or individual plates. Slice steak across the grain into
1⁄4-inch pieces and lay on top of sprouts.
- Squeeze or spoon dressing over steak and sprouts in zigzag pattern. Garnish with broccoli blossoms, if using, and serve.