Strip Loin

Korean Steaks with Grilled Kimchi and Broccolini

korean steak served with kimchi and broccoli

Strip Loin

Korean Steaks with Grilled Kimchi and Broccolini

Gluten Free
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

Natural Angus strip loin steaks are marinated in a savory-sweet sauce and grilled for a medium rare finish. With pleasantly spiced gochujang broccolini and a side of lightly grilled kimchi, you’re sure to enjoy this exciting Korean fare.


1/4 cup gluten-free soy sauce

2 Tablespoons sesame oil

3 cloves garlic, peeled and minced

2 Tablespoons mirin

2 Tablespoons light brown sugar

1 Tablespoon honey

1/2 teaspoon freshly ground black pepper

2 pounds Aspen Ridge® Natural Angus Beef strip steaks (cut about 1-1 1/4-inches thick)

2 Tablespoons gotchujang

1 cup mayonnaise

1 bunch broccolini, trimmed

1 Tablespoon vegetable oil

1 1/2 teaspoons coarse salt

2 cups kimchi

Lime wedges

Sesame seeds


  1. In a non-reactive dish or resealable plastic bag combine the soy sauce, sesame oil, garlic, mirin, sugar, honey and pepper. Add the steak and toss to coat. Refrigerate overnight.
  2. Preheat a grill to high. Oil the grill grates. Take the meat from the marinade, pat dry and let stand while grill preheats.
  3. In a medium bowl, mix together the gotchujang and mayonnaise. Set aside. Toss the broccolini with the oil and season with ½ teaspoon salt.
  4. Sprinkle the meat with the remaining teaspoon of salt and grill 4-6 minutes per side or until meat reaches 130°F for medium rare. Transfer to a cutting board and let rest 10 minutes.
  5. While steak is resting, grill the kimchi lightly, about 30 seconds per side (if the grill grates are too wide for the kimchi, toss it on a lightly oiled cast iron pan set on the grill). Grill the broccolini, about 5-6 minutes total, until lightly browned and tender. Slice the beef into ½-inch pieces and serve with the kimchi, broccolini, gotchujang sauce and lime wedges, sprinkled with sesame seeds.