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Kimchi-Apple Slaw Steak

Kimchi-Apple Slaw Steak


  • 2 tablespoons canola oil (plus more for grilling)
  • 3 tablespoons sugar (plus 1 teaspoon)
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ginger (finely grated)
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • Kosher salt
  • Pepper
  • 2 pounds hanger steak
  • ⅓ cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 Granny Smith apple (small peeled and julienned)
  • 1 cucumber (small julienned)
  • 1 cup cabbage kimchi with juices (chopped)
  • Sesame seeds (for garnish)
  • Sliced scallion (for garnish)

In a large bowl, combine the canola oil and 3 tablespoons of the sugar with the soy sauce, sesame oil, ginger, garlic and shallot; season with salt and pepper. Add the steak and let stand for 15 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise with the vinegar and remaining 1 teaspoon of sugar. Stir in the apple, cucumber and kimchi; season with salt and chill.

Thinly slice the steak, top with sesame seeds and scallion and serve with the slaw.

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