Korean BBQ Steak Bruschetta with Kimchi Slaw
35 min serves 2-4
Korean BBQ Steak Bruschetta with Kimchi Slaw
This appetizer will definitely awaken palates with homemade kimchi and marinated Pre Top Sirloin.
Ingredients
Bruschetta
- 1 PRE Top Sirloin steak
- 8-10 slices French or Italian bread
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tbsp. red wine
- 1 tbsp. brown sugar
- 1 tsp. sesame oil (more for cooking)
- 2 garlic cloves (minced)
- scallions
Kimchi Slaw
- 1 cup purple cabbage (sliced)
- ¼ cup kimchi (chopped)
- 2 tbsp. mayonnaise
- 2 tbsp. sriracha
- salt
Instructions
Korean BBQ Steak
- Combine soy sauce, water, rice wine, brown sugar, sesame oil, and garlic in a bowl. Marinate steak in mixture overnight.
- Once ready to cook, heat cast-iron skillet to high heat. Add sesame oil once skillet is hot.
- Add steak to skillet and cook for 4-5 minutes on each side, or to preferred doneness. Set steak aside and let cool for five minutes and slice when cool.
Kimchi Slaw
- Mix purple cabbage, kimchi, mayonnaise, sriracha, and salt in a bowl. Set aside.
Bread
- Slice bread diagonally into thin slices (about ½ inch) and place on baking sheet. Brush top of bread with olive oil. Preheat oven to 450F and toast for 5-6 minutes.
- Layer bread with kimchi slaw and Korean BBQ steak. Top with scallions.
- Enjoy!
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