Ingredients:

  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) brown sugar, packed
  • 2 cloves garlic, minced (approx. 6g)
  • 1-inch piece ginger, grated (approx. 5g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound (450g) flank steak
  • 4 cups (approx. 350g) shredded green cabbage
  • 1 cup (approx. 80g) store-bought kimchi, roughly chopped
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon sugar
  • 1 green onion, thinly sliced (approx. 10g)
  • Sesame seeds
  • Chopped green onions

Instructions:

  1. Prepare the Marinade: Whisk together soy sauce, sesame oil, rice vinegar, honey, brown sugar, garlic, ginger, and red pepper flakes (if using) in a bowl.
  2. Marinate the Steak: Place flank steak in a Ziploc bag or dish. Pour marinade over the steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
  3. Prepare the Kimchi Slaw: In a large bowl, combine shredded cabbage, chopped kimchi, mayonnaise, rice vinegar, sesame oil, sugar, and green onion. Toss well to combine.
  4. Sear the Steak: Heat a large skillet or cast iron pan over medium-high heat until very hot. Remove steak from marinade (discard marinade). Sear steak for 4-6 minutes per side, depending on desired doneness (medium-rare is recommended).
  5. Rest and Slice: Remove steak from pan and let it rest for 5-10 minutes. Slice thinly against the grain.
  6. Serve: Serve sliced flank steak over a bed of kimchi slaw. Garnish with sesame seeds and chopped green onions.