Korean-Style Grilled Beef
Here’s a fast way to jazz up your weekend steaks. I’ve posted this recipe for Korean Bulgogi before, but it deserves another look on a sunny Friday. It finally stopped raining here which means improved moods and…grill time! Yes!
This marinade is perfect for a top sirloin (although I had strip steaks in the freezer; any cut would be delicious) – slash deeply, whisk together the marinade, and set in the fridge for a few hours. Sear over hot coals (or in my case, gas flame) until crusty-yet-pink.
Slice as thinly as you can and serve as is, or wrapped in lettuce leaves with rice and bean paste. My son loves this flavorful steak although he lost out on this go-round. My husband thought everyone had eaten, not realizing Nathan hadn’t eaten before baseball practice, and polished off the whole platter. Around here it’s go fast or go hungry, baby.
If you’re thinking grilled fish instead of beef, check out my recipe for Miso-Glazed Salmon. It’s easy and salty-sweet-fabulous. Have a tasty weekend!
1 1/2 lbs. boneless top sirloin, trimmed of fat
6 scallions, trimmed & thinly sliced
4 cloves garlic, finely chopped
3 Tbsp. peeled ginger root, finely chopped
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. sesame seeds
1 1/2 tsp. sesame oil
1 1/2 tsp. sugar
generous grinding of black pepper
Bibb lettuce leaves for wrapping
Bean paste or hoisin sauce
Sauteed Asian mushrooms
Score steak deeply (nearly through to the other side) on a 1-inch crisscross diamond pattern. Turn over and score the 2nd side.
In shallow dish, combine remaining ingredients. Add the steak & turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time.
Prepare a hot grill. Grill until medium-rare, about 4 minutes/side. Slice into very thin strips and serve at once.