Do you know what got my attention originally with this recipe? If you're a FTY reader than you are already aware that I have a Korean background, so naturally the first thing I saw was the word "kimchi". Kimchi is essentially a Korean fermented dish made with mostly napa cabbage and a variety of spices. It is served along side rice and almost anything else within the Korean cuisine. I don't think I ever remember having a Korean dish without it. But anyways I digress!

The idea of having a steak sandwich with kimchi is brilliant! Partly, I say this because kimchi is an excellent partner with beef. We Koreans love having kimchi with Korean beef BBQ, so I can imagine this combination tasting quite good! Also, the sandwich being open-faced when served would really be a show-stopper! Like I always say, people always eat with their eyes first! Tantalizing isn't it? So without further delay, here is the third installment of the walnut recipes from California Walnuts for you all to enjoy!

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 8-10 Sandwiches


2 cups (500 mL) California walnut pieces, coarsely chopped
4 tbsp (60 mL) maple syrup
1 tsp (5 mL) soy sauce
2 lb (1 kg) flank steak
1 tbsp (15 m) olive oil L
salt and pepper
1 small baguette, thinly sliced diagonally into 8-10 equal parts
1 cup (250 mL) kimchi, sliced
1 green onion, sliced
1 cup (250 mL) bean sprouts


Preheat oven to 350∞F (180∞C).

In a large mixing bowl, combine walnuts, maple syrup and soy sauce. Spread mixture onto a parchment lined baking sheet and bake for 10 to 15 minutes until light golden brown. Let cool.

Brush steak with oil and season with salt and pepper. Preheat grill or grill pan to high heat and grill steak to desired doneness. Let rest.

Lightly oil and grill the baguette slices on the bbq or in grill pan.

In a bowl, add walnut mixture, kimchi, onion and bean sprouts. Thinly slice the steak crosswise and divide evenly among 8 to 10 baguette slices. Top steak with walnut kimchi. Serve immediately.

PER SERVING: (1 sandwich): about 362 cal, 24 g pro, 20 g fat (4 g sat. fat), 24 g carb, 2 g fibre, 31 mg chol, 374 mg sodium. %RDI: 3% calcium, 15% iron, 8% vit C.

Cook's Tip: I would even recommend making this sammie on nice Italian bread. Make it a larger sandwich for dinner!

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