Steak Sandwich with Walnut Kimchi Slaw

Total Time
50 Mins
Serving Size
1/2 cup


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

Total Time

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins


496 cal
Total Fat
28 g
66 mg
Polyunsaturated Fat
13 g
635 mg
Monounsaturated Fat
8 g
Dietary Fiber
4 g
32 g
32 g


  • 2 cups California walnuts, coarsely chopped
  • 4 tablespoons maple syrup
  • 1 teaspoon soy sauce
  • 2 pounds flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 round French rolls
  • 1 cup kimchi, sliced
  • 1 green onion, sliced
  • 1 cup bean sprouts


  1. Preheat oven to 350°F.
  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 roll halves on the Barbeque or in grill pan.
  5. In a bowl, add walnut mixture, kimchi, onion and bean sprouts. Thinly slice the steak against the grain and divide evenly among 8 rolls. Top steak with walnut kimchi. Serve immediately