Grilled peaches add sweetness and color to grilled steak with a Korean-inspired marinade. Fresh romaine lettuce provides crunch, and gochujang sauce makes everything taste amazing!
½ cup apple juice
¼ cup unseasoned rice vinegar
1 TBSP gochujang sauce (plus about 1/4 cup extra for serving)
1 TBSP sesame oil
1 TBSP low-sodium soy sauce
1 heaping TBSP chopped ginger
Scant 2 lbs trimmed skirt or flank steak
Vegetable oil for the grill
Salt to taste
8 romaine lettuce hearts, washed, dried, and chilled
2 cups cooked white sushi rice
1-1/2 cups large dice ripe peaches
2 TBSP thinly sliced scallions, white and light green parts only
- Add the juice, vinegar, gochujang, sesame oil, soy sauce, ginger, and steak to a large zip-top plastic bag. Seal and marinate for at least 2 hours in the fridge. Remove from the fridge 30 minutes before cooking.
- Heat the grill to medium-high, and carefully oil. Pat the steak very dry and season on both sides with salt. Grill until medium-rare or cooked to your liking, turning over halfway through, about 15 minutes total for flank steak or 10 minutes for skirt steak. Let the steak rest for about 10 minutes, then slice thinly on the bias against the grain.
- While the steak grills, place the peach chunks on two metal skewers, sprinkle lightly with salt to taste, and grill until the fruit is tender, but still retains its shape, turning over halfway through, about 5 minutes.
- Arrange the romaine cups on a large platter. Place some rice in each cup. Top with some steak, grilled peaches, scallions, and a drizzle of gochujang sauce. Serve immediately.