Steak Sandwich with Walnut Kimchi Slaw

Steak Sandwich with Walnut Kimchi Slaw

East meets West with this beautiful blend of classic Korean flavours combined with crunchy walnuts atop a succulent flank steak, in this modern recipe. Combining homemade and readymade fare makes this a deliciously simple meal for any occasion.


  • 2 cups California walnut pieces, coarsely chopped
  • 4 tablespoons maple syrup
  • 1 teaspoon soy sauce
  • 2 pound flank steak
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 small baguette, thinly sliced diagonally into 8-10 equal parts
  • 1 cup kimchi, sliced
  • 1 green onion, sliced
  • 1 cup bean sprouts


  1. Preheat oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. Lightly oil and grill the baguette slices on the bbq or in grill pan.
  5. 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.