Flat-Iron Steak in a Kalbi marinade, seasoned, and then cooked to a perfect medium-well. Topped with a bright and fresh Pineapple Mango Pico de Gallo. An easy recipe for an absolutely perfect surf and turf kalbi steak.
Kalbi Steak Recipe
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Recipe originally posted in 2016. Reposted for easy finding.
Flat-iron steak marinated in a Korean style Kalbi marinade. Suggested to serve with Coconut Shrimp, Pineapple Mango Pico de Gallo and Asian Chile dipping sauce!
This dish is traditionally grilled. However in this recipe we make it stove top. And I promise it tastes just as good as grilled.
However, you’re totally welcome to grill it instead if you prefer.
After being seasoned and cooked to perfection, we top our steak with brightly flavored Pineapple Mango Pico de Gallo. You wont believe how well these contrasting flavors compliment each other!
Disney Food Copycat
Awhile back, my family and I took a little trip to Disney World. It was the week of the Disney Epcot Food and Wine festival so we tasted lots of good food!
However, the best thing we ate that week was Kalbi Steak topped with Pineapple Mango Salsa, served alongside Coconut Shrimp. It was beyond delicious.
I literally made a sound of happiness with the first bite. SOOO GOOD! Then when we returned home, I was determined to recreate the recipe. Now I am sharing it with y’all because I love you and it so much.
Coconut Shrimp Recipe:
For my shrimp, I actually used this Coconut Shrimp recipe from Eazy Peazy Mealz. You can use your favorite coconut shrimp recipe or purchase your favorite coconut shrimp from your local grocer.
Pineapple Mango Pico de Gallo:
The Pineapple Mango Pico de Gallo is all my own and the recipe can be found here on my blog. You will love how it tastes atop your Kalbi Steak and alongside the Coconut Shrimp!
I purchased the Asian Sweet Chile Sauce for the Shrimp at my local Trader Joe’s; it went with the shrimp and Kalbi Steak wonderfully. You can usually find sweet Chile dipping sauce at any local grocer.
Recipe for Kalbi Steak:
- 4 Flat-Iron Steaks (also called top blade steak. If your butcher does not carry flat-iron; other similar choices include skirt steak, hanger steak, or top sirloin steak)
- Salt and Pepper
- Canola Oil
- 1 TBS Butter
- 1/3 cup Soy Sauce
- 1/3 Cup Water
- 2 TBS Oil
- 3 TBS Brown Sugar
- 1 tsp Garlic Powder
- Dash or Two of Red Chili Pepper or Cayenne Pepper
- Salt and Pepper
- *Combine all ingredients and mix.
- Coconut Shrimp
- Pineapple Mango Pico de Gallo
- Asian Sweet Chile Dipping Sauce
- Marinade the Steak for 2-3 hours. Be sure to rotate the meat as needed so all sides are equally marinated.
- Preheat the oven to 450°F.
- Generously season both sides of the steaks with Salt and Pepper.
- Place a Large skillet, or even two skillets, over high heat.
- Add about 1/8 inch of canola oil to each skillet and heat until hot.
- Add the steaks and 1 TBS Butter to each skillet and cook for 90 seconds to brown that first side.
- Then turn your steaks over and as they cook on their second side, use a spoon to baste the meat with the oil butter mixture it is cooking in.
- Cook for two to three minutes on this second side until beautifully browned but the meat is still not cooked through.
- Place steaks on a baking sheet and transfer to the oven for about 8 minutes for a perfectly cooked medium-well steak.
- Remove from oven and let rest for about 5 minutes.
- Top with Pineapple Pico de Gallo and serve alongside Coconut Shrimp and Asian Sweet Chile Dipping sauce.
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Flirting with Flavor says