by pierino
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AntoniaJames's Testing Notes:
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Expand1 ½ pound flank steak Ask a question about this ingredient
¼ cup dark soy sauce Ask a question about this ingredient
¼ cup sesame oil Ask a question about this ingredient
½ ripe asian pear, peeled. Go ahead and eat the other half Ask a question about this ingredient
1 tablespoon gochujang or other chili bean paste, sriracha being your last resort Ask a question about this ingredient
1 tablespoon honey (or substitute maple syrup) Ask a question about this ingredient
1 tablespoon sesame seeds Ask a question about this ingredient
2 cloves chopped garlic Ask a question about this ingredient
1 small piece of ginger thinly sliced Ask a question about this ingredient
Cut the peeled pear half into chunks and puree in your sturdy blender
Ask a question about this stepAdd soy sauce, sesame oil, gochujang and honey to blender and pulse a few times
Ask a question about this stepTurn the blender contents into a bowl and add the garlic, ginger and sesame seeds to complete the marinade
Ask a question about this stepWith a sharp knife score the top of the flank steak with four or five bias cuts. Cover the steak with the marinade and refrigerate for up to 8 hours
Ask a question about this stepFire up your grill (remember wood is preferred). Grill the marinated steak turning only once. Test with an instant read thermometer for doneness---sorry, I don’t trust the finger poke method. For me 120F works. After the steak has rested, slice very thinly, again on the bias
Ask a question about this step*Note to cook: I like sriracha aka “rooster sauce” but it’s become almost like ketchup in recipes. The chili and bean pastes add subtle and more complex flavor notes
Ask a question about this stepTo boulangere, you could try. But if you can find sambal on your supermarket shelves in the Asian section that might work better.
Oh, yeah, thanks! I actually prefer smabal olek to sriracha.
I've never scored flank steak before marinading. Thanks for the tip. Gorgeous, deep flavors here. I live in a Korean-challenged area. Would I be close to gochujang if I mixed black bean paste with Sriracha?
Made this again last night for a small dinner party which included some young children. Everyone loved it!! This is one of the best food52 recipes of the year. Simply outstanding!! ;o)
Thanks AJ, I like it too. Maybe someday I'll have an actual winner here. I just picked up "The Kimchi Chronicles" which supposedly ties in with a PBS series. No idea when it get's broadcast. The newest edition of Gastronomica (University of Calfornia Press) just landed in my mailbox. It includes an essay discussing both sauerkraut and kimchi which I'm really looking forward to reading.
I'm with AJ. I made it again with flank steak and it was amazing. Short ribs are next.
This steak is amazing. We served it with grilled sliced veggies (yellow squash, zucchini and eggplant) and corn on the cob. What a perfect summer dinner. My sons reduced the leftover marinade slightly and spooned it all over the vegetables. The steak was declared, on first bite, "Killer!" ;o)
Thanks AJ. So far I haven't killed anyone and have my fingers crossed that it will never happen.
I think "Killer" means "Excellent!" or "Superb!" It's one of those odd slang words in current use (like "Sick!") which sounds really bad but actually means just the opposite. ;o)
I used your marinade for skirt steak, charcoal-grilled and served with a quick kim-chi, and man, was it awesome.
Thanks for experimenting. I thnk it works well with most kinds of beef grilled over sizzling hot heat. You can use it for short ribs too but the ribs need to be prepped so that they cook quickly on a grill rather than as a braise.
On our "try this one soon" list. Looks fantastic!! ;o)
Awesome! Love Korean food, but I almost never make it. I need to give this a go.
Susan G, thanks for pointing out the "cut and paste" error in the ingredients which is now fixed. I love bipimbap too. I was going to turn in a recipe but I don't think I can make deadline. But the basic ingredients I use are spinach, shitake mushrooms, extra firm tofu, gochujang and the necessary poached egg to finish. You can expand from there.
Love gochujang. This sounds delicious.
I'll be using this sauce for something else... looks too good to pass up! Fortunately, pilgrimages to H Mart resulted in gochujang, which I've enjoyed in bibimbap. If you have instructions for that, I'd love to see it.
(2nd line 'soy sauce' should be sesame oil, I guess; and that's toasted oil, isn't it?)
This sounds fabulous. Love the asian pear in the marinade. I'm pleasantly surprised you are allowing for a gas grill ;)
I know I'm going to hear from you guys on my sriracha opinion, so bring it. I have nothing but admiration for the guy who developed it and began by selling it door to door. But it's now joined the great American pantheon of most missused ingredients. It's a wonderful product but also an example of how good stuff goes wrong.
Agree.
I made this last night and it was wonderful! I didn't have a pear, so I used half an apple, which worked fine. I grilled the meat on my cast-iron grilling pan. The flavor was so true to the flavors of the beef I've enjoyed in LA's Korean Town. Thanks for a great recipe!