Main ingredients 🥩
udae galbicranberrysugarwaterlimeshallotBrussels sproutswhole garlic clovespure olive oilbuttersaltpepper
Striker Chef's Udae Galbi Steak
Udae galbi steak for year-end home parties, served with a refreshing cranberry lime sauce and pan-roasted vegetables.
🙋 Recommended for
- ⭐ Those who want to create a perfect dining atmosphere at home on special days like Christmas or year-end without restaurant reservations
- ⭐ Those who want to enjoy the harmony of thick, juicy beef steak with a refreshing and unique fruit sauce
Ingredients needed 🛒2 servings
- 1 rack udae galbi
- 1 cup cranberries
- 1/2 cup sugar
- 1/2 cup water
- 1 lime
- 3-4 shallots
- 5-6 Brussels sprouts
- 3-4 whole garlic cloves
- pure olive oil as needed
- plenty of butter
- salt to taste
- pepper to taste
Recipe 🍳
- Lightly trim the tough silver skin from the surface of the udae galbi and pat the surface dry with a paper towel.
- Prick the cranberries lightly with scissors so the flesh and juice release well. Place them in a pot with sugar and water, and simmer over medium heat for 10 minutes until thickened.
- When the sauce becomes syrupy, grate lime zest into the pot and squeeze in the juice of half a lime to finish the refreshing sauce.
- Add olive oil to a pan and sauté halved shallots, Brussels sprouts, and whole garlic cloves until nicely browned.
- When the vegetables are browned, increase the heat, add a bit of butter and water, cover with a lid, and cook through with steam. Finally season with salt and pepper.
- Place the prepared udae galbi in a hot pan and sear for about 2 minutes on each side until golden brown, cooking to medium rare, then rest briefly.
- Slice the meat against the grain into bite-sized pieces, plate with the roasted vegetable garnish, and drizzle the prepared cranberry lime sauce decoratively to finish.
- Remove the silver skin from the udae galbi and pat dry.
- Simmer cranberries, sugar, and water, then mix in lime zest and juice to make the sauce.
- Pan-roast shallots and Brussels sprouts in olive oil, then add butter and water, cover, and cook through.
- Sear the udae galbi on both sides, rest, then slice.
- Arrange the meat and vegetables nicely on a plate and serve with the refreshing cranberry sauce.
Cooking tips 💡
- When boiling the cranberry sauce, cooking on too high heat may burn it before the juices fully extract. Simmer gently over medium heat, timing it carefully, to bring out deep color and flavor.
- When roasting the garnish vegetables, add a tiny splash of water with the butter and cover with a lid. The steam creates an oven effect, cooking the vegetables tender and moist inside without needing to blanch them separately.
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