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    Home » Main Courses » Kimchi Sandwich with Steak

    Kimchi Sandwich with Steak

    May 13, 2015 · by Valentina · 3 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Kimchi Sandwich with Steak is an amazing combination of flavors and textures. With crunchy, spicy vegetables, succulent steak and subtly sweet aioli, this may just be the most delicious sandwich ever!

    Steak-Kimchi Sandwich with Ginger Chile Aioli on a blue raised plate.

    In my last post, How to Make Kimchi, I told you that much like butter, everything is better with Kimchi.

    Okay, fine, not banana bread or a chocolate chip cookie, but you know what I mean. 😉

    Inspiration for Kimchi Sandwich with Steak

    There's just something about the tangy, sour, crunchy, spicy and fresh deliciousness of kimchi that can elevate a dish to a higher level. And that's exactly what I was inspired to do with this recipe.

    Kimchi in a pressure sealed jar

    I wanted to take a steak sandwich from great to exceptional. Imagine this . . .

    The bread is warm and soft, the spicy and subtly sweet aioli is slightly soaked into it, the steak is cooked to perfection and it's all laced with the wonderful flavors of the fermented vegetables and fresh basil leaves.

    What a sandwich!  (If I do say so myself!)

    What's in this Kimchi Sandwich?

    • Sirloin steak
    • kimchi
    • basil leaves
    • bread
    • mayonnaise
    • garlic
    • ginger
    • honey
    • chili paste

    Is your mouth watering yet?

    Steak-Kimchi Sandwich with Ginger Chile Aioli on blue plate

    I devoured this sandwich the second I was done photographing it! Really.

    Actually, I had to. My kids and husband were on their way home, and selfishly, I didn't want to share.

    A Kimchi Sandwich is fantastic to wrap up if you're on-the-go -- perfect for a picnic! And they're also lovely to serve for a casual lunch or dinner.

    Other Amazing Sandwiches

    • Grilled Chicken Sandwich with Honey-Mustard-Mayo
    • Bell Pepper Sandwich with Ham and Cheese
    • Watermelon Sandwich with Halloumi

    More Recipes With Kimchi

    • Kimchi Bacon Fried Rice
    • Kimchi Ramen Recipe with Egg!

    Enjoy every last bite!

    Kimchi Grillef Steak Sandwich

    Grilled Sirloin Steak-Kimchi Sandwich Recipe with Ginger Chile Aioli

    Valentina K. Wein
    Kimchi Sandwich with Steak is an amazing combination of flavors and textures. With crunchy, spicy vegetables, succulent steak and subtly sweet aioli, this may just be the most delicious sandwich ever!
    Please note that the prep time does not include making the kimchi. You can use your favorite store-bought kimchi, or make your own at least a week in advance. (Here's How to Make Kimchi).
    Print
    Prep Time 25 minutes mins
    Total Time 25 minutes mins
    Course Snacks and Sandwiches
    Cuisine Asian
    Servings 4
    Calories 228 kcal

    Ingredients
      

    For the aioli

    • ¼ cup mayonnaise
    • 1 teaspoons fresh ginger, minced
    • ½ teaspoon fresh garlic, minced
    • ½ teaspoon chili paste
    • ½ teaspoon honey
    • salt to taste

    For the sandwich

    • 1 approximately (1-pound) Top Sirloin steak
    • grapeseed oil for grilling/sautéing
    • salt and freshly ground black pepper
    • 4 Ciabatta rolls
    • 1 cup Kimchi
    • about 8 large basil leaves, washed and dried

    Instructions
     

    • Preheat a stove-top grill over high heat. Season the steak lightly with salt and pepper and drizzle with grape seed oil. Once the grill is very hot, cook the steak to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes, slice thinly against the grain and set it aside. (You can also do this in a sauté pan -- following the same guidelines.)
    • Slice the rolls in half and warm them on the grill or in a toaster. Then spread each half with a relatively thin layer of the aioli (you might have some leftover).
    • Divide the the steak slices evenly amongst 4 of the coated roll halves, followed by about ¼ cup of the kimchi and a couple of basil leaves. (To avoid a soggy sandwich, drain most, if not all, of the liquid off of the kimchi first.)
    • Top each one with the remaining aioli-coated roll haves and serve immediately!

    NUTRITION

    Calories: 228kcal
    Keywords great on-the-go snack, Asian comfort foods, great for picnics
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Coco in the Kitchen

      May 14, 2015 at 11:43 am

      Oh, what to do with homemade kimchi....

      *drool*

      Reply
    2. David

      May 16, 2015 at 7:54 am

      Love the footed plate! Oh, I think I need a bunch of those!

      Reply
      • valentina

        May 17, 2015 at 5:30 pm

        Thanks, David. I wish I had a bunch of those plates, too. My mom gave me that as a gift, and it wasn't part of a set. I love it.

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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