- 4
Ingredients
- 1/4 cup chopped peeled Asian pear
- 1/4 cup chopped yellow onion
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons soy sauce
- 1 (1-inch) section peeled fresh ginger, sliced into 1/4-inch-thick coins
- 2 large cloves garlic
- 1 pound deboned short rib steaks, left whole or cut into 1/4-inch slices
Preparation
Step 1
1. MARINATE THE MEAT. In a blender or the bowl of a food processor, whirl together the pear, onion, mirin, sake, soy sauce, ginger, and garlic until well blended, pausing to scrape down the sides of the bowl halfway through to reincorporate any stray ingredients. Transfer the marinade to a container large enough to fit the short ribs, add the meat, and turn to coat with the marinade. Cover and refrigerate 2 to 6 hours.
2. GRILL THE SHORT RIBS. Preheat a gas or charcoal grill to medium heat, 350 to 375 degrees F. Cook, covered, for 4 to 5 minutes per side for whole steaks, or 2 to 3 minutes per side for ¼-inch slices, or until the steak is cooked to your liking. (The marinade burns quickly, so watch any hot spots on your grill carefully.) Let the meat rest (just 1 to 2 minutes for thin strips, or 5-7 minutes for steaks, depending on their size, then serve immediately.