Cookwith - Filet Mignon à la Las Culturistas: Korean-California Mashup
This dish is a cheeky homage to both the classic steakhouse filet mignon and the vibrant, punchy flavors of Korean cuisine, inspired by the wild spirit of ...
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Cooking tools:
- Microplane
- Citrus press
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Tongs
- Pepper mill
- Plate
- Paper towel
Ingredients
- 4 filet mignon steaks (6 oz each)
- 2 tbsp avocado oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp coconut aminos (gluten-free soy alternative)
- 2 tsp toasted sesame oil
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 2 tsp gochugaru (Korean chili flakes)
- 2 tbsp rice vinegar (unseasoned)
- 1/2 cup thinly sliced scallions, divided
- 1 small Persian cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1 small ripe avocado, sliced
- 2 tbsp roasted seaweed snacks, torn into strips
- 1 tbsp black sesame seeds or toasted white sesame seeds
- Juice of 1/2 small lemon
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