This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.
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In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth. Transfer to a medium bowl and stir in the scallions, sesame oil, and sesame seeds. Set aside 1/2 cup of the marinade in a small bowl for serving.
Prepare a grill for direct grilling over medium-high heat (about 400°F). Grill the steak, flipping once, until browned on both sides and medium rare, 6 to 7 minutes total. Let the steak rest for about 5 minutes, then thinly slice on the diagonal. Arrange the steak on a large platter with the rice and lettuce leaves for wrapping. Serve the reserved marinade on the side for drizzling.
This was easy and delicious. Even the kids liked it. I will definately make again.
Made this as part of Make it Tonight. Everyone loved it, especially my husband.
Love this recipe!!! Marinated it from the am and put on the grill for dinner. The whole family wanted more, will make again!!!
Delicious! I couldn't wait to make it again. I double the sauce the second time and didn't serve it in the lettuce wrap. The steak and sauce we soooo good on their own. I couldn't find skirt steak so I used flap steak which I had never heard of but it was wonderful. I will make this again and again. I served it with brown rice on the side and an asian cucumber salad. And it is easy to boot! You must try this!
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