Korean-Style Brussels Sprouts with Marinated Skirt Steak

The stars of this meal are the amazing Korean-style roasted Brussels sprouts. They are sweet, spicy, Brussel-y (in a good way), and flavored with a secret weapon: gochujang ("go-choo-tjang"). Gochujang is a fermented soybean paste mixed with chili powder that's a staple in Korean kitchens. Think of it like Sriracha meets miso. Also think of it as the only way you'll ever want to have Brussels sprouts ever again.

Recipe courtesy Patrick Decker
TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE BRUSSELS SPROUTS:
  • 2 1/2 pounds Brussels sprouts, ends trimmed, cut in half
  • 2 tablespoons peanut or olive oil
  • 4 tablespoons gochujang
  • 1/2 cup orange juice
FOR THE SKIRT STEAK:
  • 1 tablespoon Sriracha
  • 1 tablespoon sugar
  • 1 1/4 to 1 1/2 pounds skirt steak
  • 1 tablespoon peanut or olive oil
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Directions

Preheat the oven to 425 degrees F.

Spread the Brussels sprouts out onto a baking sheet and toss with the oil. Roast until beginning to brown, about 20 minutes. While the sprouts are roasting, whisk together the gochujang, orange juice, shallot and garlic. Toss the lightly browned sprouts with the gochujang mixture and continue roasting until glazed and very tender, about 20 minutes more.

While the sprouts are roasting, in a medium mixing bowl or one-gallon resealable bag, combine the soy sauce, sesame oil, vinegar, ginger, garlic, Sriracha and sugar. Add the steak to the sesame mixture and marinate for 20 minutes.

Place a large cast-iron skillet over medium heat with the oil. Cook the steak in the skillet to your desired doneness, about 4 minutes per side for medium. Let the steak rest for 5 minutes before slicing.

When the sprouts are finished, toss them with the butter and season with salt. Serve the sprouts with the sliced steak.

Notes

Cook's Notes: Gochujang is available in most Asian markets and some grocery store aisles. If you're having a hard time finding it, mix together 3 tablespoons miso with 1 tablespoon Sriracha for a substitute in this recipe. What I left out earlier in this post is the part where David, in true non-meat-eater fashion, filled his plate with some tofu marinated in the same ingredients as the steak. If you want to do things his way, reach for some firm tofu, let it sit in the marinade for about an hour and then sear it off in a pan until heated through.

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