We love kimchi. We love salad. This was definitely worth making!
Steak and Kimchi Salad
Inspiration recipe here
- 8 oz hanger or boneless rib-eye steak, trimmed
- 1/2 t salt, divided
- 3/4 c plus 2 T water
- 2 T olive oil
- 1 large ripe avocado, cubed
- 1/2 c kimchi
- 4 c spinach
- 1 T lemon juice
- 1/4 c toasted sunflower seeds
Sprinkle steak with salt; set aside for 30 minutes or refrigerate for up to 1 day. Add oil to the pan. Cook the steak, turning once and adjusting the heat as necessary, until browned and an instant-read thermometer inserted in the thickest part registers 135 degrees F, 3 to 4 minutes per side. Transfer to a clean cutting board and let rest for 10 minutes. Cut into cubes. Plate spinach, add avocado, kimchi (or sauerkraut) and the steak; gently mix to combine. Toss with lemon juice and 1/8 teaspoon salt. Top with sunflower seeds.