Bump up your salad with Korean barbecue. This beef bulgogi salad with pickled vegetables is packed with rich umami flavors and a sweet and sour crunch.
Freeze the steak for about 30 minutes. Remove from the freezer and slice into 1/8-inch thick slices, against the grain.
Place the beef in a large bowl. Pour in the bulgogi sauce. Toss to coat. Allow to marinate for 30-60 minutes.
Chop the lettuce. Place in a large serving bowl.
While the beef is marinating, make the pickling brine. Heat the water, vinegar, sugar, salt and pepper flakes in a sauce pot, until dissolved.
Using a vegetable peeler, peel the carrot. Discard the outer skin. Continue peeling to make ribbons. Place in a bowl. Add one-third of the brine.
Thinly slice the cucumber, place in another bowl with more brine.
Peel and core the green apple. Dice the apples into very small cubes. Place in a bowl with the remaining brine.
Prepare the dressing by whisking together the mayonnaise, vinegar, honey, soy sauce and sesame oil. Fold in the onions.
Heat the grill to high. Place a veggie pan on the grill. Working in batches, add the beef to the veggie basket. Grill for 3-5 minutes, until the beef is caramelized. Toss occasionally for even browning.
Drain the brine from the vegetables. Assemble the salad by adding the vegetables and cooked beef. Drizzle with dressing.