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Korean-Inspired Skirt Steak and Shaved Veggie Salad plated in two blue bowls.
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5 from 4 votes

Korean-Inspired Skirt Steak and Shaved Veggie Salad

Prep Time30 minutes
Cook Time15 minutes
Chill Time3 hours
Total Time3 hours 45 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

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 9x13 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.