All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Prepare the Ingredients
Rinse the romaine and cut off the root. Peel each individual leaf apart. Rinse and thinly slice the Fresno chili into thin circular coin shaped pieces. Rinse and cut the cucumber into thin circular coin shaped pieces. Rinse and thinly slice the green onions on a bias (slice at roughly a 45 degree angle.) Rinse and rough chop the cilantro.
Marinade the Steaks:
Rinse the steaks and pat dry. Season each side of the steaks with a pinch of salt and pepper. Place steaks and BBQ sauce in the bowl and mix together until steaks are completely coated with BBQ sauce. Allow to marinade for 15 minutes before cooking.
Grill the Steak
Heat a grill or grill pan over medium to high heat. Place the steaks on the grill and cook on each side for 4-5 minutes or until beginning to brown, and firm to the touch. Remove from the grill and let rest for 5 minutes before slicing into very thin slices.
Plate the Dish
Place lettuce leaves in the center of the plate. Arrange a few slices of steak on the lettuce. Place some kimchi on top of the steak. Garnish with cucumber slices, cilantro, carrots, green onion, sesame seeds, and red Fresno chili. Go lightly with the Fresno chili if you don’t like the heat. Repeat.
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