Korean Pork Flat Iron Steak with Fresh Kimchi

Executive Chef Mark Kowalski
Penn State Housing and Food Services
State College, Pa.

The boneless flat iron steak is cut from the pork shoulder. Although this part of the pig is typically cooked low and slow, by cutting the steak with the grain and marinating it, the meat turns out tender and flavorful when grilled. At Penn State dining services, Executive Chef Kowalski treats the pork flat iron to an Asian marinade, then serves the grilled meat with housemade gochujang and kimchi for a spicy Korean-style entree.
 

Steps

1. In large hotel pan or plastic tub, place pork steaks. In large mixing bowl, combine all marinade ingredients; mix well and pour over pork, thoroughly coating all pieces on all both sides. Let marinate in refrigerator overnight or no longer than 24 hours.
2. Meanwhile, prepare kimchi: Toss napa cabbage with salt in large container. Let stand for 20 minutes to remove excess water from cabbage; drain and pat dry with paper towels.
3. In mixing bowl, combine cabbage with remaining kimchi ingredients; mix to evenly incorporate. Refrigerate for 1 hour to develop flavors.
4. Remove pork from marinade and pat dry with clean towel. Grill steaks on gas grill or flat top until internal temperature reaches 145 F. Let steaks rest 10 to 15 minutes.
5. Meanwhile, prepare Korean gochujang sauce: In saucepan, combine all ingredients; blend thoroughly with burr mixer. Place over medium-low heat and simmer for 3 to 4 minutes to blend flavors. Remove from heat; hold hot for service.
6. To serve, bias slice pork steaks against the grain 1/8- to ¼-inch thick. Serve with kimchi and gochujang sauce.

Photo courtesy of National Pork Board