Korean BBQ Skirt Steak with Shaved Vegetable Salad

Korean-Inspired Skirt Steak and Shaved Veggie Salad is a bright, fresh dish that combines tender charred skirt steak with a crisp, herb-forward salad. The dressing doubles as a marinade, using grated pear to tenderize the meat and add a subtle sweetness that balances gochujang’s heat. It’s an ideal warm-weather dinner on its own or served with jasmine rice for a heartier meal.

This recipe emphasizes quick assembly and bold, balanced flavors: tang from rice vinegar and lime, toasty notes from sesame oil, umami from coconut aminos and fish sauce, and a touch of sweetness from honey and pear. The salad uses thinly sliced cabbage, watermelon radish, cucumbers, and carrot ribbons for maximum crunch and color, finished with cilantro, green onions, and toasted sesame seeds.

Ingredients

For the Dressing and Marinade Base

• 5 tablespoons avocado oil
• 3 tablespoons toasted sesame oil
• ¼ cup rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 1½ tablespoons honey
• 4 cloves garlic
• 1 tablespoon freshly grated ginger
• ½ medium pear, finely grated
• ½ teaspoon kosher salt

Additional for the Marinade

• 3 tablespoons gochujang paste (adjust to taste)
• ¼ cup coconut aminos
• 2 tablespoons coconut sugar
• 2 teaspoons fish sauce

For the Steak

• 1½ lb skirt steak
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Salad

• 4 cups thinly shredded purple cabbage
• 2 watermelon radishes, halved and thinly sliced (about 2 cups)
• 1 English cucumber, seeds removed and thinly sliced (about 2 cups)
• 2 medium carrots, peeled and thinly sliced lengthwise (about 2 cups)
• 1 cup fresh cilantro leaves
• 4 green onions, thinly sliced (white and green parts) plus extra for garnish
• ½ pear, thinly sliced (for topping)
• 2 tablespoons toasted white sesame seeds
• Kosher salt and freshly ground pepper, to taste

Times & Servings

• Prep: 30 minutes
• Cook: 15 minutes
• Chill/Marinate: about 3 hours (minimum 1 hour)
• Total: about 3 hours 45 minutes (including marinating)
• Servings: 4

Step-by-Step Instructions

1. Make the Dressing and Marinade Base

In a high-speed blender or a wide-mouth jar with an immersion blender, combine avocado oil, toasted sesame oil, rice vinegar, lime juice, honey, garlic, grated ginger, grated pear, and kosher salt. Blend until smooth and well combined. Measure out ⅔ cup of this mixture and transfer it to a 9×13 baking dish to start the marinade. Reserve the remaining dressing in the fridge for tossing the salad later.

2. Finish the Marinade

Into the marinade base in the baking dish, whisk in the gochujang paste, coconut aminos, coconut sugar, and fish sauce until the mixture is smooth and uniform.

3. Marinate the Steak

Pat the skirt steak dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Add the steak to the baking dish and use tongs to turn and press the marinade into the meat so it’s evenly coated. Cover and refrigerate for at least 1 hour, ideally 3 hours or overnight. Before grilling, remove the steak from the fridge and let it sit at room temperature for about 30 minutes.

4. Grill the Steak

Preheat the grill to medium-high (about 450°F). Oil the grates lightly with avocado oil to prevent sticking. Remove the steak from the marinade and allow any excess to drip off to reduce flare-ups. Grill the steak until well-seared and golden on the first side, about 4–5 minutes, then flip and grill another 4–5 minutes until the internal temperature reads about 130°F for medium-rare. Adjust time as needed for desired doneness. Transfer the steak to a cutting board and let it rest for 5–10 minutes.

5. Assemble the Salad

While the steak rests, combine the shredded purple cabbage, thinly sliced watermelon radish, sliced cucumber, and carrot ribbons in a large bowl. Pour the reserved pear-and-sesame dressing over the vegetables and toss gently for about a minute, just until the veggies begin to soften but remain crisp. Add cilantro, green onions, thin pear slices, and toasted sesame seeds. Taste and season with kosher salt and freshly ground pepper as needed.

6. Slice and Serve

Slice the rested skirt steak thinly against the grain for maximum tenderness. Plate the shaved veggie salad in wide, shallow bowls and top each portion with sliced steak. Garnish with extra green onions and an additional sprinkle of sesame seeds. Serve immediately.

Recipe FAQs

Notes & Tips

• Use a mandoline or a sharp knife to get consistently thin slices of radish and cucumber. Uniform cuts help the salad toss evenly with the dressing.
• If you can’t find coconut aminos, a lower-sodium soy sauce is an acceptable substitute, though flavor will shift slightly.
• Gochujang levels vary by brand. Start with the listed amount and add more to the marinade if you like extra heat and depth.
• To adapt this recipe for indoor cooking, sear the steak in a very hot cast-iron skillet, finishing in the oven as needed to reach desired doneness.

Please leave a comment below if you try this Korean-Inspired Skirt Steak and Shaved Veggie Salad—I’d love to hear how it turned out for you!

Looking for more steak recipes? Try other recipes on your favorite cooking sites or experiment with marinades and salads at home.