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Korean Steak Salad

For 2 people


For the salad:

  • 300 gr ribeye steak, bavette or long tenderloin
  • bag of lamb's lettuce, young leaf spinach or mixed salad
  • bean sprouts
  • can of edamame (for sale at the supermarket, Bonduelle)
  • 1 tablespoon of sesame seeds

For the marinade:

  • fresh ginger, piece of 5 cm, finely chopped
  • 4 cloves of garlic, finely chopped
  • 4 tbsp soy sauce (kikkoman, no soy sauce)
  • 4 tbsp light brown caster sugar
  • 1 tbsp sesame oil

For the dressing:

  • juice of 1 lime
  • ½ orange juice
  • 1-2 tbsp soy sauce (to taste)
  • 2 tbsp light brown caster sugar
  • 1 clove of garlic, finely chopped
  • 1 chilli, seed and seed lists removed, chopped


Step 1: Mix the ingredients of the marinade together.

Step 2: Put the steak and the marinade in the resealable freezer bag. Squeeze out as much of the air as possible and close it. Put in the fridge for at least an hour

Step 3: Go, Go, Go, Fire up the Q! Prepare your barbecue for immediate use. While the barbecue is warming up you can mix the ingredients of the dressing and prepare the lettuce, edamame and bean sprouts. Grill the steak over the coals until it is medium rare, I keep at 48°C as the core temperature. Depending on the thickness of your steak, that is about 3 to 4 minutes per side.

Step 4: Remove the steak from the barbecue and let it rest for a while under aluminum foil. (5 to 10 minutes). Divide the salad, bean sprouts and edamame over two plates while the steak is resting.
cut the steak into thin slices, place them on the salad and scoop the dressing over the plates to taste. Your Korean steak salad is ready



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