Kalbi Bison Cross Rib Steak with Cold Noodle Salad

Serves: 4 people

The Cross Rib steak might not be a cut of steak you are the most familiar with but with a little technique you can sure impress you friends and family. This Korean style steak is a great for those hot summer days and keeps the heat out of the house. The Noodle salad can be made ahead of time so you can spend less time in the kitchen and more time enjoying the summer heat. I used baby bock choy just grilled on the BBQ but you can add any grilled vegetable you like to help complete this meal. This Kalbi sauce can also be made and kept in the fridge for up to 5 days so you have it at the ready. Pro tip, save a little Kalbi sauce for after you cook the steak and brush it on as the steak rest.

Ingredients:

Kalbi Cross Rib Steak

2 Bison Ridge Farms Cross Rib Steak

1 cup Green Onions, cut in 1 inch pieces

¼ cup Ginger, sliced

¼ cup Garlic, sliced

½ cup Soy Sauce

½ cup Brown Sugar

½ cup Water

¼ cup Rice Vinegar

3 Tbls Sesame Oil

½ Tbls Gochujan (Korean Chili Paste), optional

Sesame Ginger Noodle Salad

1 LB Fresh Soba Noodles or 2-3 Packages of your Favourite Ramen Noodles

¼ cup Soy Sauce

¼ cup water

3 Tbls Rice Vinegar

1 Tbls Sesame Oil

2 Tbls Honey

2 tsp Ginger, minced

1 Tbls sesame seeds

Method:

Kalbi Cross Rib Steak

1. In a medium pot combine sliced ginger, sliced garlic, soy sauce, sesame oil, brown sugar, water and rice vinegar. Place on medium meat and bring to a boil.
2. Once the Kalbi Sauce has come to a boil reduce the heat to a simmer and cook for 5 min.
3. Remove the Kalbi Sauce from the heat and transfer to a bowl, add green onion and allow to cool to room temperature.
4. Remove steak form package and pat dry with a paper towel. Place the steak in a container that will hold enough Kalbi to cover the steak.
5. Once the steak is marinating, place in the fridge for 30-60min.
6. Pre-heat your BBQ to 400 F and brush your grill with a little oil.
7. Remove steak from marinate and let it dry for 1 minute.
8. Place steak on grill and grill each side for 2-3min for a medium rare or an internal temperate of 120 F. remove form the grill and let rest for 3-4 minutes, cover with tin foil.
9. Slice the steak thinly making sure to cut against the grain of the meat to ensure it is tender. It is important to keep an eye on the grain of the meat as the cross rib steak contains two separate muscle.
10. Brush the sliced steak with a little reserved Kalbi Sauce.

Sesame Ginger Noodle Salad

1. Boil Noodles according to the package directions and cool after cooking.
2. In a small bowl combine the remaining ingredients except for the sesame seeds and whisk until dressing comes together.
3. Toss cold noodles with dressing and sesame seeds.

Plating

 I love to server this meal family style, place the noodle salad in the middle of a large platter and lay the sliced steak over top of the noodles. Adding some grilled vegetables to platter helps to make it a complete meal. Simply toss you vegetables in 1 Tbls of sesame oil and grill to your desired doneness, I used baby bock choy here for some crunch.