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Lunch / Dinner

Korean Triangle Steaks with Asian Pear Kimchi

Bulgogi [bul-GOH-gee] is Korean for "fire meat," and it's one of the country's most popular dishes. Give it a try tonight!

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Ingredients

FOR THE STEAKS—

FOR THE KIMCHI—

Tri-tip is a lean steak, which helps you cut calories. But even without marbling, this entrée boasts lots of flavor thanks to chili garlic sauce in the marinade.

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

Whisk together soy sauce, rice vinegar, molasses, garlic, ginger, sesame oil, and 2 tsp. chili garlic sauce; pour into a baking dish. Add steaks and marinate 10–15 minutes, flipping every 2 minutes.

Combine distilled vinegar and 1 Tbsp. chili garlic sauce for the kimchi in a large bowl; add pears, cucumber, bell pepper, and onion. Toss until kimchi is coated, then chill until ready to serve.

Grill steaks, covered, 3–4 minutes per side for medium-rare. Remove steaks from the grill, tent with foil, and rest 5 minutes.

Serve steaks with kimchi and garnish with sesame seeds.

This quick marinade adds tons of flavor. Flip steaks every 2 minutes to hasten the marinating time.

This quick marinade adds tons of flavor. Flip steaks every 2 minutes to hasten the marinating time.

Brush steaks with the remaining marinade during grilling to help the meat caramelize.

Brush steaks with the remaining marinade during grilling to help the meat caramelize.

Nutritional Facts

Tags: Lunch, Dinner, Asian, Steak

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