Korean Flank Steak Recipe

Ingredients

• 1 Asian pear, (peeled, seeded, and roughly chopped)
• 3 garlic cloves, (pressed or roughly chopped)
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon gochuchang
• 1 tablespoon granulated sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 1 - 1 1/4 pounds flank steak
• 2 green onions, (finely chopped)
• 1 tablespoon toasted sesame seeds, (for serving)
• cooked white rice and butter lettuce, (for serving)

Instructions

1. 1

   Prepare the marinade. To the bowl of a food processor, add 1 Asian pear, 3 garlic cloves, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon gochuchang, 1 tablespoon granulated sugar, 1 tablespoon toasted sesame oil, and 1 teaspoon freshly ground black pepper. Process until combined and mostly smooth.

2. 2

   Add marinade to the steak. Place 1 - 1 1/4 pounds flank steak in a gallon-size, re-sealable freezer bag. Pour in the marinade, seal the bag, and massage the marinade into the steak. Chill in the refrigerator for 2 hours, up to a day, turning the bag once or twice.

3. 3

   Prep the grill and boil the sauce. Prepare a gas grill for direct cooking at high heat (450°F). Brush the cooking grates clean. Remove the steak from the marinade, transferring the marinade to a small saucepan. Boil the sauce for 5 minutes to kill any harmful bacteria before using as a glaze for the steak.

4. 4

   Grill, baste, slice, and enjoy! Place the steak on the hot grates, cover with the lid, and cook for 4 minutes. Baste with the marinade, then flip, and cook for another 4-5 minutes for medium-rare. Transfer the steak to a cutting board to rest for 5 minutes before slicing the steak across the grain. Drizzle with more glaze, 2 green onions, and 1 tablespoon toasted sesame seeds,. Serve with cooked white rice and butter lettuce, to make lettuce bundles.