Monday, September 22, 2008

East Meets West - Using Steak to Your Advantage

The problem I often find with Korean food is that so many of the components are time consuming - and therefore often discourage people from making it too often. But sometimes, just using a good ol' steak instead of marinated meat works out well, and cuts out a significant amount of work, but still creates a delicious meal. This is what we had for dinner and no one was complaining.

Menu
Ribeye steak (rubbed in olive oil, sprinkled with salt and pepper)
Kimchee chigae
Cucumber side dish
Steamed broccoli

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