BBQ beef skirt steak & kimchi lettuce cups

BBQ beef skirt steak & kimchi lettuce cups

Preparation Time: Cook Time:

Ingredients / serves 2

  • 1 piece beef skirt steak, approx. 300g
  • Salt
  • Pepper
  • Sauce:
  • 1 large clove garlic, grated
  • 2 tbsp rice or sherry vinegar
  • 2 tbsp soy sauce
  • 3 tbsp sriracha sauce
  • ½ cup grapeseed oil
  • Vegetables:
  • 1 telegraph cucumber
  • 2 cups bean sprouts, washed
  • 1 avocado
  • 1 bunch mint, washed
  • 1 bunch coriander, washed
  • ½ cup dri roasted peanuts, crushed
  • 1 cup kimchi, roughly chopped
  • 16 cos lettuce cups


Season the skirt steak with salt and pepper and set aside at room temperature.
Make the sauce by whisking together the garlic, vinegar, soy sauce, sriracha and oil, set aside.
Peel and quarter the cucumber lengthways. Remove the seeds then cut on an angle in thin strips and place on a serving plate. Cut the avocado into thin pieces and add to the plate along with the herbs and bean sprouts. Place the nuts and kimchi into small serving bowls.
Preheat a grill or fry pan over a high heat. Oil the steak and place on the grill. After cooking for 30 seconds turn the steak 90 degrees and cook for a further 30 seconds before flipping and repeating the cooking process. Remove the steak from the grill and spoon over 1 tbsp of the dressing. Let it rest for 5 minutes before thinly slicing, transferring to a plate and spooning over any resting juices.
Serve the sliced steak with the vegetables, lettuce cups and condiments.


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BBQ beef skirt steak & kimchi lettuce cups

BBQ beef skirt steak & kimchi lettuce cups
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