Skirt Steak Ssam with Kimchi Puree Chimichurri

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Skirt Steak Ssam with Kimchi Puree Chimichurri

Yield

4-6

Author

Lauryn Chun (Modified with permission)

This Korean/Argentine fusion is an explosion of flavours and great fun to share with company.

Ingredients

Chimichurri Marinade

• 3/4 cup aged cabbage patch kimchi
• 1/2 cup chopped yellow onion
• 1/3 cup chopped cilantro
• ½ cup kimchi juice
• 2 tbsp. minced garlic
• 1 tsp. kosher salt

• 1 1/2 pound skirt or flank steak
• 2 tsp. freshly ground pepper

Ssamjang

• 1 tbsp. toasted sesame oil
• 2 tbsp. doenjang
• 2 tsp. Korean red chilie pepper flakes

Assembly

• Whole pieces of assorted lettuce leaves, separated, washed and dried
• Steamed rice
• 2 cups Cabbage Patch Kimchi, chopped for serving

Instructions

Chimichurri Marinade

1. Blend together all ingredients in a food processor until it reaches a smooth consistency.
2. Pour half of the marinade into a reusable ziplock bag and marinate the steak for 24 hours.
3. Once finished, discard the marinade and pat the steak dry to remove as much of the marinade as possible.

Ssamjang

1. Add sesame oil, doenjang and Korean pepper flakes to the remainder of the marinade. 
2. Refrigerate until ready to serve.

Cooking the steak

1. Heat the canola oil in a cast-iron skillet over high heat until it shimmers. 
2. Add the steak and cook for 4 to 5 min on each side, or to preference. A nice crust on the steak makes it more delicious. 
3. Let the steak rest 10 minutes before cutting thinly against the grain.

Assembly

1. Arrange lettuce leaves on plate, add rice and beef, then drizzle with ssamjang sauce and top off with kimchi. Eat with your hands for the maximum Korean experience!