Grilled Korean Spiced Flat Iron Steak with Coca-Cola Pickled Onions

Photo by Julie Soefer

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4-6 Servings

  • 2 pounds flat iron steak, cleaned
  • 2 heads butter lettuce
  • 6 tablespoons gochujang (fermented Korean red chili paste)
  • 3 tablespoons mirin rice wine
  • 1 tablespoon soy sauce
  • 4 garlic cloves
  • 2 teaspoons sesame oil
  • 1 tablespoon ginger
  • Pickles
  • 1 12-ounce can Coca-Cola
  • ½ cup soy sauce
  • 2 tablespoons sambal chili paste
  • 2 tablespoons lime juice
  • ½ cup cider vinegar
  • 2 large red onion, julienned
  1. To marinate steak, combine all marinade ingredients in a blender and pulse until smooth. Pour over the meat and marinate for at least 6 hours.
  2. To make pickles, in a medium saucepot set over high heat add Coca-Cola, soy, and sambal. Reduce by ⅔. Remove from heat and add lime juice and vinegar. Pour over the onions and let marinate for at least 2 hours.
  3. Break apart lettuce, making sure to keep the leaves whole. Reserve for later.
  4. Over a medium-high fire, grill beef until desired doneness. Allow to rest for 10 minutes and then slice into thin strips.
  5. Serve by wrapping lettuce around beef and garnish with pickled onions.
  • from Chef Chris Shepherd of Underbelly, Houston, Texas

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