Grilled Korean Skirt Steak

By deonjsch

The 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.

Ingredients

• 1 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks.
• 6 Tbs. soy sauce
• 1/4 cup sake
• 3 1/2 Tbs. 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 leaes, for serving.

Preparation

Step 1

IN A BLENDER, COMBINE THE PEAR, SOY SAUCE, SAKE, SUGAR, GARLIC, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth.

Transfrer 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). 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 dirzzling