Chile-Rubbed Steaks with Quick Kimchi & Tomato Rice

Chile-Rubbed Steaks

with Quick Kimchi & Tomato Rice

35 MIN
2 Servings
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From the Test Kitchen

Kimchi, a national dish of South Korea, traditionally consists of fermented cabbage with a potent spicy, sweet, and sour taste. Since true kimchi calls for months of fermentation, we’re making a quick marinated version in this recipe, to achieve delicious depth of flavor in just minutes. The bright, vinegary cabbage strikes the perfect balance with chile-rubbed steaks, while tomato-infused brown rice adds a satisfying layer of umami flavor.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chile-Rubbed Steaks with Quick Kimchi & Tomato Rice
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions. Pick the basil leaves off the stems; discard the stems.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir to fluff.

Make the quick kimchi:
3 Make the quick kimchi:

While the rice cooks, in a medium bowl, combine the cabbage, vinegar, sugar, half the ginger, half the scallions and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the steaks:
4 Cook the steaks:

While the quick kimchi marinates, pat the steaks dry with paper towels; season on both sides with salt and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

Finish the rice:
5 Finish the rice:

While the steaks rest, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot. Add the remaining ginger and scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the cooked rice, tomato sauce and half the basil (roughly chopping just before adding). Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; slice in half crosswise against the grain. Add any juices from the cutting board to the finished rice; stir to combine. Divide the finished rice and sliced steaks between 2 plates. Top with the quick kimchi, spooning any extra liquid from the bowl over the steaks and rice. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions. Pick the basil leaves off the stems; discard the stems.

2 Cook the rice:

In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir to fluff.

Cook the rice:
Make the quick kimchi:
3 Make the quick kimchi:

While the rice cooks, in a medium bowl, combine the cabbage, vinegar, sugar, half the ginger, half the scallions and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Cook the steaks:

While the quick kimchi marinates, pat the steaks dry with paper towels; season on both sides with salt and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

Cook the steaks:
Finish the rice:
5 Finish the rice:

While the steaks rest, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot. Add the remaining ginger and scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the cooked rice, tomato sauce and half the basil (roughly chopping just before adding). Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; slice in half crosswise against the grain. Add any juices from the cutting board to the finished rice; stir to combine. Divide the finished rice and sliced steaks between 2 plates. Top with the quick kimchi, spooning any extra liquid from the bowl over the steaks and rice. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!

Plate your dish:
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