Lunch / Dinner
Korean BBQ Steak Sandwiches
A great meal doesn’t have to be flashy or complicated and these sandwiches are a testament to that mindset. They’re packed with flavor, yet are made with a “less is more” attitude.
Take this Korean sandwich for example. By simply grilling rib-eye steaks and making a quick spiced barbecue sauce you have a meal your family will go crazy over. For an ideal side dish to serve with (or on) the steak sandwiches, the fiery cucumbers are a must.
Ingredients
SIMMER:
GRILL:
Test Kitchen Tip
Gochujang [GO-shoo-jang] is a fairly spicy fermented chili paste and a staple in Korean cooking. Sriracha sauce is a pretty good substitute.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
Simmer ketchup, vinegar, brown sugar, soy sauce, gochujang, garlic, and sesame oil in a saucepan over medium, 2–3 minutes.
Grill steaks, covered, until a thermometer inserted into the thickest part registers 130° for medium-rare, 5 minutes per side. Transfer steaks to a plate, tent with foil, and let rest 5 minutes. Slice steaks into strips and toss with sauce. Grill buns, uncovered, cut sides down, until toasted, 1 minute. Arrange cabbage on bottom buns and top with steak.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 548
% Daily Value*
Total Fat 24g 36%
Saturated Fat 8g 40%
Cholesterol 76mg 25%
Sodium 987mg 41%
Carbs 46g 15%
Protein 37g
*Percent Daily Values are based on a 2,000 calorie diet.