Korean Skirt Steak Salad
This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted vegetables, and grilled corn.
Serves 4 (serving size: 1 salad)
Ingredients
1 small bunch scallions (about 2 1/2 oz.)
1/3 cup granulated sugar
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons chili garlic sauce
1/4 cup rice vinegar, divided
1 tablespoon minced garlic
1/4 cup toasted sesame oil, divided
1 pound skirt steak
10 square wonton wrappers
Cooking spray
1 tablespoon gochugaru (optional)
1/8 teaspoon kosher salt
6 baby bok choy (2-oz. each) , thinly sliced (about 4 cups)
1 cup kimchi (about 5 oz.)
1 cup matchstick-cut daikon radish (about 3 oz.)
1 ripe avocado, diced
Nutritional Information
Calories 408
Fat 24 g
Satfat 6 g
Unsatfat 16 g
Protein 29 g
Carbohydrate 21 g
Fiber 4 g
Sugars 5 g
Added sugars 3 g
Sodium 635 mg
Calcium 12 % DV
Potassium 20 % DV
July 2018
