Korean-Inspired Skirt Steak and Shaved Veggie Salad

This Korean-Inspired Skirt Steak and Shaved Veggie Salad is what dreams are made of! Fresh, vibrant, and bursting with flavor.

There’s nothing like a fresh, vibrant salad in the summertime! In this Korean-Inspired Skirt Steak and Shaved Veggie Salad, I pair shaved radishes, cabbage, and carrots with lots of herbs and a spicy, sweet, tangy, charred skirt steak.

To cut down on prep time, I use the same base for the marinade and the dressing, using a pear to help tenderize the meat and bring a subtle sweetness to the salad. Packed with herbs, gochujang, and plenty of crunch, this Korean-Inspired Skirt Steak and Shaved Veggie salad is the perfect light dinner on a warm night, or served with jasmine rice to round out the meal.

Ingredients:

• Avocado Oil
• Toasted Sesame Oil
• Rice Vinegar
• Freshly Squeezed Lime Juice
• Honey
• Garlic
• Grated Ginger
• Pear
• Gochujang Paste
• Coconut Aminos
• Coconut Sugar
• Fish Sauce
• Skirt Steak
• Kosher Salt
• Freshly Ground Black Pepper
• Shredded Purple Cabbage
• Watermelon Radishes
• English Cucumber
• Carrots
• Cilantro
• Green Onions
• Toasted White Sesame Seeds

Step-by-Step:

Step One: Make the Dressing and Marinade

In a high-speed blender, or in a wide-mouth jar using an immersion blender, add the avocado oil, toasted sesame oil, rice vinegar, lime juice, honey, garlic, ginger, pear, and salt. Blend until smooth and combined. Transfer ⅔ cup of the marinade base into a 9×13 baking dish. Reserve the remaining to dress the salad, setting aside in the fridge until you’re ready to assemble.

Step Two: Complete the Marinade

To the marinade base, add the gochujang, coconut aminos, coconut sugar, and fish sauce. Whisk until smooth.

Step Three: Marinate the Steak

Pat the steak dry with paper towels and season on all sides with salt and pepper. Add the steak to the gochujang marinade, using tongs to massage it into the meat and ensure all sides are coated. Cover the baking dish with cling wrap and transfer to the fridge. Marinate for at least 1 hour, preferably 3 hours or overnight. Prior to grilling, remove from the fridge and let it come to room temperature for 30 minutes.

Step Four: Grill the Steak

Preheat the grill to medium high (about 450°F). Once the grill has reached temperature, grease the grates with avocado oil. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups). Add the steak to the grill and cook until the steak is seared and golden brown on one side, about 5 minutes. Flip, and cook for an additional 4 to 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board.

Step Five: Assemble the Salad

While the steak rests, assemble your salad. In a large bowl, add the shredded cabbage, shaved radish, thinly sliced cucumbers, and carrot ribbons. Pour over the pear and sesame dressing and toss to combine for 1 minute until the veggies just start to soften. Add the cilantro, green onions, sliced pear, and sesame seeds. Toss once more to combine. Taste for seasoning and salt to taste.

Step Six: Serve and Enjoy!

Cut the steak in thin strips against the bias. To serve, plate in large, shallow bowls with the shaved veggie salad topped with the steak. Garnish with extra green onions.

Recipe FAQs:

I hope you enjoy this Korean-Inspired Skirt Steak and Shaved Veggie Salad! Comment below once you try it!

looking for More Steak recipes? try these!

Basque-Style Roasted Piquillo Peppers with Seared Ribeye

Mustard Marinated Flank Steak and Arugula Salad

Miso Marinated Steak Bowls

French Onion Steak Salad

5 from 4 votes

Korean-Inspired Skirt Steak and Shaved Veggie Salad

Prep: 30 minutes mins

Cook: 15 minutes mins

Chill Time: 3 hours hrs

Total: 3 hours hrs 45 minutes mins

Servings: 4

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Ingredients 

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For the Dressing and Marinade Base:

• ▢ 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

Additional for the Marinade:

• ▢ 3 tablespoons gochujang paste, or more depending on your heat preference
• ▢ ¼ cup coconut aminos
• ▢ 2 tablespoons coconut sugar
• ▢ 2 teaspoons fish sauce

For the Steak:

• ▢ 1 ½ lb. skirt steak
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper

For the Salad:

• ▢ 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

Instructions 

Make the Dressing and Marinade Base:

• In a high-speed blender, or in a wide-mouth jar using an immersion blender, add the avocado oil, toasted sesame oil, rice vinegar, lime juice, honey, garlic, ginger, pear, and salt. Blend until smooth and combined. Transfer ⅔ cup of the marinade base into a 9×13 baking dish. Reserve the remaining to dress the salad, setting aside in the fridge until you’re ready to assemble.

Continue to Marinate the Steak:

• To the marinade base, add the gochujang, coconut aminos, coconut sugar, and fish sauce. Whisk until smooth.
• Pat the steak dry with paper towels and season on all sides with salt and pepper. Add the steak to the gochujang marinade, using tongs to massage it into the meat and ensure all sides are coated. Cover the baking dish with cling wrap and transfer to the fridge. Marinate for at least 1 hour, preferably 3 hours or overnight. Prior to grilling, remove from the fridge and let it come to room temperature for 30 minutes.

Grill the Steak:

• Preheat the grill to medium high (about 450°F). Once the grill has reached temperature, grease the grates with avocado oil. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups). Add the steak to the grill and cook until the steak is seared and golden brown on one side, about 5 minutes. Flip, and cook for an additional 4 to 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board.

Assemble the Salad:

• While the steak rests, assemble your salad. In a large bowl, add the shredded cabbage, shaved radish, thinly sliced cucumbers, and carrot ribbons. Pour over the pear and sesame dressing and toss to combine for 1 minute until the veggies just start to soften. Add the cilantro, green onions, sliced pear, and sesame seeds. Toss once more to combine. Taste for seasoning and salt to taste.
• Cut the steak in thin strips against the bias. To serve, plate in large, shallow bowls with the shaved veggie salad topped with the steak. Garnish with extra green onions.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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Photography and styling by Eat Love Eats.