This dish is just DIVINE! It’s an American spin on Korean bbq that makes staying home on a Saturday night worthwhile. I became a runner up for Bobby Flay‘s “Grill It” with this steak recipe and Bobby I will see you on the Next Food Network Star!
I don’t know if you have noticed, but a lot of Korean bbq joints are popping up all over the place. They are ideal for large groups and the meat comes pre-marinated to your table, which did I mention also coincides as the grill. There are all kinds of fun sides that go along with it, but the most common side is kimchi – a pickled cabbage. So then I got thinking about our own little cabbages, brussels sprouts – and that was my AHA moment!
Now, I didn’t grow up eating brussels sprouts, but they are fairly simple to make and compliment the steak perfectly. 🙂
What makes this bbq unique is the peanut butter flair. I love it! 🙂
Note: If you don’t care for peanut butter you can always cut that ingredient in half.
For the steak – this is a bit of a splurge. For some reason the stores tend to carry only larger portions of this steak (flank or skirt) so for about $12 you get 2 lbs, but don’t worry about that. What you will need for this dish is some good kitchen scissors. You will not want to rely on a knife for this one.
Cut all of the steak into small bite-sized strips. Some Asian markets do carry pre-cut meat. Marinade and cook it all – save the remaining leftovers for some asian tacos the next day. You can place the cabbage right on top and serve with a spicy asian sauce, yumm! 😉
Skirt Steak Marinade
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1 clove of garlic minced
- 2 tablespoons peanut butter
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar (sub.apple cider vinegar)
- cilantro for garnish. Here is a picture of the spicy garlic sauce.
To begin, combine all of the ingredients together.
Marinate your meat – the longer the better. I’ve done it for 15 minutes and the steak turns out great! Add olive oil too a pan on med. hight heat making sure the bottom of the pan is completely covered to avoid sticking. Add in your steak working in batches. These cook up super fast, 2-3 minutes on each side then flip.
Maple Bacon Brussels Sprouts
- 6-7 sprouts
- 6 slices of bacon – cut into small pieces
- 1/2 cup onion diced
- 1 clove of garlic
- 3 tablespoons sherry cooking wine
- 2 tablespoons olive oil
- salt & pepper to taste
For the brussels sprouts. Cut of the stems off – then cut in half once more long ways. In a fry pan add your bacon to a dry pan on medium heat. Cook until the bacon is almost crispy. Add in your onions, cooking for another couple of minutes.
Place in the cabbage (cut side face down). Toss the garlic and sherry on top. Turn down to low and cover with a lid for 10-12 minutes. When the sprouts look steamed and are a bright green color take off the lid. Bring the heat back up to medium. Hit with some olive oil, salt, and pepper. Shake the sprouts around giving a nice stir.
Cook for 1 more min. then serve. 😉
Serve with a nice glass of cabernet and you will be in heaven!
Garnish the steak with some fresh chopped cilantro!
Gosh! I have so many fun dishes coming your way I just don’t want to overwhelm you. Stay tuned for some more healthy eats and budget friendlier 😉 meals. Feel free to leave comments and tell me what you think.
I hope you enjoy this one!