Korean-Style Steak with Cucumber and Apple Salad


4Korean-Style Steak with Cucumber and Apple SaladServes 4

Prep Mins

1515 Mins 25 Mins 40 Mins

Total Mins



For the skirt steak:

  • 1-½ lb. skirt steak
  • 1-½ tsp. Kosher salt
  • 1 Tbsp. canola oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 2 garlic cloves, finely chopped
  • 1-inch knob of ginger, finely chopped

For the cucumber and apple salad:

  • 3 SUNSET® Mini Cucumbers, cut into matchsticks
  • 1 granny smith apple, cut into matchsticks
  • 1 medium carrot, peeled and cut into matchsticks
  • 2 scallions, thinly sliced
  • 1 lime, juiced

For serving:

  • Black sesame seeds (optional)


  • Season the steak with salt. Meanwhile, preheat a grill or grill pan over high heat.
  • Brush the steak with canola oil and grill until internal temperature reaches 135°F for medium rare or until desired doneness, flipping once halfway through.
  • Remove from the grill and allow to rest for at least 10 minutes before slicing against the grain into ½” thick slices.
  • In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic and ginger. Add the steak slices and cover with plastic wrap. Marinate in the refrigerator overnight.
  • When ready to serve, add mini cucumbers, apple, carrot, scallions and lime juice to a large bowl and toss to combine.
  • Arrange sliced steak on a serving platter, spooning some of the marinade over top.
  • Top with cucumber-apple salad. Serve.

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