Korean BBQ with Pomegranate-Cucumber Kimchi
Ingredients
- 1/4 cup Pomegranate Arils
- 1 large English cucumber
- 4 tablespoons Rice-wine vinegar
- 3 tablespoons Sweet chili sauce
- 1 tablespoon Sugar
- 1 tablespoon Honey
- 3 cloves Garlic
- 1 tablespoon Fresh ginger minced
- 3 Green onions (Green and white)
- 1/2 small head Radicchio Medium dice
- 1 teaspoon Red pepper flakes
- 2 tablespoons Chili powder
- 1/4 cup Pomegranate juice
- 1/4 cup Low-sodium soy sauce
- 3 tablespoons Sugar
- 2 tablespoons Rice-wine vinegar
- 1 tablespoon Sriracha sauce
- 4 cloves Garlic
- 4 tablespoons Fresh lime juice
- 2 teaspoons Sesame Oil
- 1/4 cup Brown sugar
- 1 pound Flank steak (or sirloin steak)
- 6-8 Tortillas
- 1 bunch Fresh Cilantro (for garnish)
- 1-2 Limes (Sliced into wedges for garnish)
Instructions
- For KIMCHI:
- Prepare fresh Arils by scoring 1 large pomegranate and placing in a bowl of water. Break open the pomegranate under water to free the Arils, or seed sacs. The Arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the Arils. A separate bowl. Reserve 1/4 cup of Arils from the fruit and set aside. Refrigerate or freeze remaining Arils for another use.
- Next, slice cucumber very thin preferably on a mandolin, and place in a bowl. Assemble remaining ingredients in a bowl and toss with cucumber and Arils. Allow to sit for 45minutes. Can be prepared a day in advance to enhance flavors.
- For. TACOS:
- Add all wet and dry ingredients in a bowl and wish together. Pour over flank steak and marinate for minimum of one hour or overnight. Remove flank steak from refrigerator and allow to come to room temp when you start the outdoor grill, about 15-20 minutes before grilling. Heat grill on medium-high. Lightly oil and add steak. Grill flak steak until internal temp reaches 140degrees, or medium-rare. Allow to rest for about 5 minutes, and slice thin against the grain. Reserve some of the cooking juices and drizzle back over cut flank steak.
- TO SERVE: Grill or heat tortillas until warm and crisp. Place a layer of sliced flank steak on each tortilla. Add pomegranate-cucumber kimchi on top and drizzle a small amount of Sriracha.
- Garnish with a sprig of cilantro and wedge of lime.
