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Blue dinner plate filled with brown rice salad topped with sliced Korean BBQ bavette steak with a black fork and a bowl of pickles on the side.

Korean BBQ Bavette Steak

brown rice salad, spicy cucumber salad, BBQ tofu

STARS

In this recipe, tamari, sugar, sesame oil, and chiles marinate bavette steak, otherwise known as flank steak. It's then grilled and served alongside brown basmati rice tossed with vegetables and lemon. Chile-pickled cucumbers, steamed tamari-ginger tofu, and sesame glaze round out this delicious Korean BBQ dish. 
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Ingredients

Pickled cucumbers

  • 2 cucumbers, sliced
  • 1 shallot, sliced
  • 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean chili powder
  • ¼ teaspoon salt, to taste
  • Pinch pepper

Korean BBQ Sauce  

  • 1 teaspoon tamari 
  • 1 teaspoon gochujang paste
  • ½ teaspoon chile paste
  • 1 teaspoon rice wine vinegar
  • 1½ teaspoons brown sugar
  • 1 garlic clove, minced
  • 1½ teaspoon minced ginger 
  • 1 green onion, minced
  • ¼ cup chopped cilantro
  • 1 teaspoon sesame oil
  • ½ teaspoon Korean chili powder
  • 1 teaspoon fish sauce
  • 2 teaspoons canola oil

Marinated Korean Bavette Steak

  • 4 6 to 8-ounce bavette steaks (flank steak)

Brown Basmati Rice Salad

  • 2 cups water
  • 1 cup brown basmati rice
  • 2 teaspoons olive oil
  • 1 cup matchstick carrots
  • 2 green onions, sliced
  • ⅓ cup chopped cilantro
  • Salt and pepper to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil
Directions
1
Combine all of the pickle ingredients together and let sit while you prepare the rest of the recipe.
2
Purée all of the ingredients for the Korean BBQ sauce, except the canola oil, in a blender or food processor until smooth. Slowly drizzle in oil while blending until emulsified. Season with salt and pepper
3
Coat the steaks in the Korean BBQ sauce and marinate, covered in the refrigerator for 4 to 24 hours. 
4
Boil the water for the rice, then stir in the rice and a pinch of salt. Return to a boil, reduce the heat to a simmer and cook, covered, for 25-30 minutes. Set aside and let cool. 
5
For the vinaigrette, add all ingredients to a blender or food processor except for the oil. Blend, then slowly drizzle in the oil with the motor running until emulsified. Season to taste with salt and pepper. 
6
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well. 
7
Preheat a grill or large skillet to high heat and sear the steak over direct heat for 1-2 minutes per side, then move to a cooler spot on the grill and cook until it reaches an internal temperature of 135℉ or your preferred doneness. Rest for 3-5 minutes before serving. 
8
Serve Korean BBQ bavette steak on a bed of brown basmati rice salad topped with green onions and a side of Korean pickled cucumbers. e

Korean BBQ Bavette Steak

brown rice salad, spicy cucumber salad, BBQ tofu

STARS

In this recipe, tamari, sugar, sesame oil, and chiles marinate bavette steak, otherwise known as flank steak. It's then grilled and served alongside brown basmati rice tossed with vegetables and lemon. Chile-pickled cucumbers, steamed tamari-ginger tofu, and sesame glaze round out this delicious Korean BBQ dish. 
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pickled cucumbers

  • 2 cucumbers, sliced
  • 1 shallot, sliced
  • 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean chili powder
  • ¼ teaspoon salt, to taste
  • Pinch pepper

Korean BBQ Sauce  

  • 1 teaspoon tamari 
  • 1 teaspoon gochujang paste
  • ½ teaspoon chile paste
  • 1 teaspoon rice wine vinegar
  • 1½ teaspoons brown sugar
  • 1 garlic clove, minced
  • 1½ teaspoon minced ginger 
  • 1 green onion, minced
  • ¼ cup chopped cilantro
  • 1 teaspoon sesame oil
  • ½ teaspoon Korean chili powder
  • 1 teaspoon fish sauce
  • 2 teaspoons canola oil

Marinated Korean Bavette Steak

  • 4 6 to 8-ounce bavette steaks (flank steak)

Brown Basmati Rice Salad

  • 2 cups water
  • 1 cup brown basmati rice
  • 2 teaspoons olive oil
  • 1 cup matchstick carrots
  • 2 green onions, sliced
  • ⅓ cup chopped cilantro
  • Salt and pepper to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Directions

1
Combine all of the pickle ingredients together and let sit while you prepare the rest of the recipe.
2
Purée all of the ingredients for the Korean BBQ sauce, except the canola oil, in a blender or food processor until smooth. Slowly drizzle in oil while blending until emulsified. Season with salt and pepper
3
Coat the steaks in the Korean BBQ sauce and marinate, covered in the refrigerator for 4 to 24 hours. 
4
Boil the water for the rice, then stir in the rice and a pinch of salt. Return to a boil, reduce the heat to a simmer and cook, covered, for 25-30 minutes. Set aside and let cool. 
5
For the vinaigrette, add all ingredients to a blender or food processor except for the oil. Blend, then slowly drizzle in the oil with the motor running until emulsified. Season to taste with salt and pepper. 
6
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well. 
7
Preheat a grill or large skillet to high heat and sear the steak over direct heat for 1-2 minutes per side, then move to a cooler spot on the grill and cook until it reaches an internal temperature of 135℉ or your preferred doneness. Rest for 3-5 minutes before serving. 
8
Serve Korean BBQ bavette steak on a bed of brown basmati rice salad topped with green onions and a side of Korean pickled cucumbers. e