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Steak & Kimchichurri Recipe (with Video)

Grain, Meat, Advanced
cheffinwithzach
By
cheffinwithzach

Discover our Steak & Kimchichurri Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
1

Prep 1h | Cook 1h

Ingredients

Kimchichurri
- 0.5 bunch cilantro
- 0.5 bunch parsley
- 0.5 c kimchi
- 4 clove Garlic
- 3 Scallions
- 2 red chilies
- 1.5 tbsp Fish sauce
- 0.667 c Extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Salt, to taste
- Black pepper, to taste
Gochujang-Glazed Mushrooms
- 1 maitake mushroom
- 1 tbsp gochujang
- 2 tbsp Ketchup
- 3 tbsp Soy sauce
- 3 tbsp Sugar
- 1 tbsp Rice vinegar
- 1 tbsp water
Steak
- 1 16-oz ribeye
- Salt, to taste
- Black pepper, freshly cracked, to taste
- Oil, or fat of choice
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Directions

Method
1. Season steak. Liberally season steak with salt and pepper.
2. Set on a wire rack atop a roasting tray and let sit in the fridge for minimum 1 hour.
Prep the kimchichurri
1. Very finely chop cilantro, parsley, garlic, chili, and kimchi.
2. Very thinly slice scallion.
3. Add herbs and aromatics into a bowl along with the rest of the ingredients.
4. Let sit in the fridge for 1 hour minimum.
Prep for the gochujang-glazed mushrooms
1. Cut the maitake mushroom into halves until there are 8 even pieces.
2. For the glaze, thoroughly mix together the rest of the ingredients.
Cook steak as desired
1. Remove steak from the fridge one hour before cooking.
2. Either grill or sear as desired.
3. Let rest while you do the mushrooms.
Sauté mushrooms
1. Sauté mushrooms in a lightly oiled pan over medium high heat until golden brown.
2. Add the glaze and cook for an additional minute.
Serve
1. Slice steak and serve topped with the mushrooms and kimchichurri.

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