Grilled Korean Skirt Steak
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.
1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
1/4 cup sake
3-1/2 Tbs. granulated sugar
3 medium cloves garlic, coarsely chopped
Kosher salt and freshly ground black pepper
3 scallions, thinly sliced
1 Tbs. Asian sesame oil
1 Tbs. toasted sesame seeds
1 to 1-1/4 lb. skirt steak, trimmed
2 cups cooked short-grain rice, for serving
1 head red- or green-leaf lettuce, separated into leaves, for serving
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.
With the tip of a paring knife, poke the steak all over, and then slice it crosswise into 3 or 4 even pieces. Submerge the meat in the remaining marinade and let sit at room temperature while preparing the grill.
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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 118
, pp. 10
July 5, 2012