Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle: A Cookbook

Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves

I learned to make this recipe from a Korean woman on the set of my show Grill It! many years ago. It achieves that perfect balance of sweet, salty, and spicy, with some fresh and crunchy elements to boot. With tons of spice, this dish is so flavorful that a little goes a long way. Satisfaction guaranteed.

Steak

Recipe | Serves 6

1. Marinate the steak: In a small bowl, whisk together the tamari, sesame oil, pear, gochujang, honey, garlic, and ginger. Put the steak in a baking dish, add the marinade, and turn to coat. Cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.

2. Make the kimchi: In a medium bowl, whisk together the vinegar, tamari, sugar, ginger, gochujang, and sesame oil. Add the cucumbers, onion, and sesame seeds and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.

3. Grill the steak: Heat the grill to high or a grill pan over high heat.

4. Remove the steak from the marinade and pat dry with paper towels. Grill until both sides are golden brown and the steak is cooked to medium-rare, about 12 minutes. Remove from the grill, tent loosely with foil, and let rest for 10 minutes before slicing against the grain. Serve in lettuce leaves topped with the cucumber kimchi. Garnish with cilantro.

Per serving: Calories 239; Protein 24g; Carbohydrates 6g; Dietary Fiber 0g; Sugar 4g; Total Fat 13g; Saturated Fat 5g

Cucumber Kimchi