Open Face Steak Sandwich with Walnut Kimchi Slaw

2 cups California walnut pieces, coarsely chopped 500 mL
4 tbsp maple syrup 60 mL
1 tsp soy sauce 5 mL
2 lb flank steak 1 kg
1 tbsp olive oil 15 mL
salt and pepper
1 small baguette, thinly sliced diagonally into 8-10 equal parts 1
1 cup kimchi, sliced 250 mL
1 green onion, sliced 1
1 cup bean sprouts 250 mL

Preheat oven to 350°F (180°C).

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.

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.

Lightly oil and grill the baguette slices on the bbq or in grill pan.

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.

Makes 8 to 10 sandwiches.

PER SERVING (1 sandwich): about 362 cal, 24 g pro, 20 g fat (4 g sat. fat), 24 g carb, 2 g fibre, 31 mg chol, 374 mg sodium. %RDI: 3% calcium, 15% iron, 8% vit C.

Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit

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