Whole30 Ribeye Steak with Korean Salad

Whole30 Ribeye Steak with Korean Salad

When I hear someone call kimchi a salad, this is what I think of. Something fresh, lightly dressed, and can be whipped up in a few minutes. Not the beloved fermented Korean side dish that I sometimes eat like a main course.

No, this salad isn't a traditional dish, but the ingredients hit all the notes you're looking for in Korean cuisine. You also don't have to make a huge amount of dressing because a little goes a long way with the sesame oil and fish sauce. Grossed out by fish sauce? Just think of it as the anchovies in a caesar dressing: undetectably delicious. 


Ribeye Steak with Korean Salad

About 3-4 servings

3 Ribeye Steaks
1 head romain lettuce
1/2 small purple cabbage
2 medium carrots
2 small cucumbers
2 TBSP olive oil
2 tsp salt
2 tsp black pepper

2 TBSP sesame oil
1 TBSP rice vinegar
1 TBSP fish sauce
1 tsp gochugaru

  1. Rub olive oil all over the steaks, then massage in the salt and black pepper. Grill the steaks to your liking, about 5 minutes on each side on a hot grill to get a medium finish. 
  2. Chop the romain lettuce, cabbage, cucumbers, and julienne the carrots. Put in a large mixing bowl. 
  3. While the steaks are resting from the grill, whisk the sesame oil, rice vinegar, fish sauce, and gochugaru together. Pour over the vegetables to dress the salad.