Korean BBQ Steak Sandwiches

Gochujang [GO-shoo-jang] is a fairly spicy fermented chili paste and a staple in Korean cooking. Sriracha sauce is a pretty good substitute.

Makes 4 servings Total time: 30 minutes

SIMMER:

1/4 2 1

1 2

GRILL:

2 4 2 cup each ketchup and rice vinegar

Tbsp. each light brown sugar and low-sodium soy sauce Tbsp. gochujang or Sriracha sauce

Tbsp. minced fresh garlic tsp. toasted sesame oil boneless rib-eye steaks (12 oz. each), trimmed, seasoned with salt and black pepper sesame seed buns, split, brushed with mayonnaise cups shredded napa cabbage

Preheat grill to medium-high. Brush grill grate with oil.

Simmer ketchup, vinegar, brown sugar, soy sauce, gochujang, garlic, and sesame oil in a saucepan over medium, 2–3 minutes.

Grill steaks, covered, until a thermometer inserted into the thickest part registers 130° for medium-rare, 5 minutes per side. Transfer steaks to a plate, tent with foil, and let rest 5 minutes. Slice steaks into strips and toss with sauce. Grill buns, uncovered, cut sides down, until toasted, 1 minute. Arrange cabbage on bottom buns and top with steak.

Per serving: 548 cal; 24g total fat (8g sat); 76mg chol; 987mg sodium; 46g carb (2g fiber, 16g total sugars); 37g protein