Gochujang Flank Steak and Korean Pasta Salad

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Underbelly chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea’s culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Slideshow: More Flank Steak Recipes 

Gochujang Flank Steak and Korean Pasta Salad
Photo: © Abby Hocking
Active Time:
50 mins
Total Time:
3 hrs
Yield:
4

Ingredients

STEAK:

  • 6 tablespoons gochujang (Korean red pepper paste)

  • 3 tablespoons mirin

  • 1 tablespoon soy sauce

  • 2 teaspoons toasted sesame oil

  • 4 garlic cloves

  • 1 tablespoon chopped peeled fresh ginger

  • One 2-pound flank steak

  • 1 tablespoon canola oil

PASTA SALAD:

  • 1 pound fusilli

  • 1 cup mayonnaise

  • 3 tablespoons gochujang

  • 3 tablespoons fresh lime juice

  • 1 medium zucchini, halved lengthwise

  • 1 medium yellow squash, halved lengthwise

  • One 8-inch-long slice of pineapple (from 1 peeled, quartered and cored whole pineapple)

  • 1 tablespoon canola oil

  • 1 cup thawed frozen peas

  • 3 scallions, thinly sliced

  • Kosher salt

Directions

  1. Make the steak In a blender, puree the gochujang with the mirin, soy sauce, sesame oil, garlic and ginger until smooth. Put the flank steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.

  2. Meanwhile, make the pasta salad In a large pot of salted boiling water, cook the fusilli until al dente. Drain and rinse under cold water until cool; drain well. In a large bowl, whisk the mayonnaise with the gochujang and lime juice until smooth. Fold in the fusilli.

  3. Heat a large cast-iron skillet. Lightly brush the zucchini, squash and pineapple with 1 tablespoon of the oil and cook over moderate heat, turning once, until charred and tender, about 8 minutes. Transfer to a work surface and let cool. Cut the vegetables and fruit into 1/2-inch pieces and add to the pasta. Fold in the peas and scallions and season with salt. Wipe out the skillet.

  4. Heat the skillet, then add 1 tablespoon of oil. Remove the steak from the marinade, letting the excess drip off, and cook over moderate heat, turning once, until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 5 to 6 minutes per side.

  5. Transfer the steak to a work surface and let rest for 5 minutes. Thinly slice and serve with the pasta salad.

Make Ahead

The pasta salad can be refrigerated overnight.

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