Ingredients
PICKLED RED ONIONS
1 cup Rice wine vinegar to taste
Salt and ground black pepper
1 Red onion, julienned
GOCHUJANG AIOLI
1 cup Mayonnaise, your favorite
2 Tbsp. Gochujang, add more if desired
2 Tbsp. Roasted garlic puree
1 tsp. Lime juice
Salt and ground black pepper to taste
SKIRT STEAK
4 ea. Skirt Steak, 5–6 oz pieces
Salt and ground black pepper to taste
1 tbsp. olive oil
TOMATOES
5 – 6 ea. Heirloom tomatoes, large, multicolored, 1” slices, 3 per person
1 Tbsp. Extra virgin olive oil
Salt and ground black pepper to taste
SALAD
1 cup Quinoa, cooked
4 cups Wild arugula, small leaves
4 Tbsp. Blue cheese, your favorite, crumbled
3 Tbsp. Lime juice
6 Tbsp. Extra virgin olive oil
Salt and pepper to taste
Preparation
PICKLED RED ONIONS
- Place the vinegar in a bowl, season with salt and pepper
- Bring a pot of water to a boil. Add the onions, stir 10 seconds, drain immediately. Add to the vinegar mixture and let sit 2 hours minimum or overnight. (longer is better)
GOCHUJANG AIOLI
- Combine all ingredients in a bowl. Mix until well combined. Add more gochujang if desired.
- Season with salt and pepper
SKIRT STEAK
- Preheat a grill.
- Season meat with salt and pepper.
- Let sit for 30 minutes.
- Drizzle with olive oil and grill the meat until desired doneness, let rest for 5 – 10 minutes. We cook ours until 130°F on an instant-read thermometer, approx. medium rare.
- Transfer to a platter, tent with foil to keep warm and let rest for 10 minutes until ready to serve.
TOMATOES
- Increase the grill to high heat.
- Season the tomatoes with salt and pepper. Drizzle with 1 tablespoon of extra virgin olive oil. Grill the tomatoes on high heat on one side until slightly charred, but still raw. Set aside.
- Cook the quinoa according to the directions on the package. Let cool.
SALAD
- Whisk the lime juice, oil, salt, and pepper in a small bowl.
- Combine the arugula and quinoa in a bowl. Add the lime dressing and season with salt and pepper.
TO ASSEMBLE
- Place the tomatoes, grill marks facing up on one side of the plate. Place a portion of the arugula and quinoa on top. Sprinkle with blue cheese.
- Slice the skirt steak against the grain in thin slices.
- Place the skirt steak partially on the salad and top with Pickled Red Onions.
- Place 3 large dots of Gochujang aioli next to the steak.