INGREDIENTS
1 1-lb flank steak, fat trimmed
1/4 cup red wine
3/4 pineapple juice
1/2 cup soy sauce
1 tbsp red wine vinegar
6 green onions, thinly sliced
1 tbsp tarragon, chopped
2 tsp dried sage
2 garlic cloves, minced
1 tbsp tomato paste
2 tsp Dijon mustard
PREPARATION
Preheat a broiler.
Combine the flank steak with the red wine, pineapple juice, soy sauce, red wine vinegar, green onions, tarragon, sage and garlic in a large zip-top plastic bag. Close the bag and let the steak marinate in the refrigerator for 30 minutes. Turn once while marinating. Remove the steak from bag and reserve the marinade.
Place the steak in the broiler, and cook 4-5 minutes on each side until it reaches your desired doneness. Let the steak rest for 5 minutes. Cut the steak across the grain in thin strips.
While steak cooks, combine the reserved marinade, tomato paste, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, whisking a few times while the mixture heats. Cook for 5-6 minutes, or until the mixture is reduced to 1 cup. Serve the sauce with steak.
INGREDIENTS
About 4.5 pounds of kalbi ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tbsp minced garlic
2 tbsp dark sesame oil
1/4 tsp black pepper
2 green onions, thinly sliced (optional)
PREPARATION
Mix all ingredients together and let sit for 2-4 hours.
Turn grill on medium-to-high heat. Allow the ribs to cook until they develop a dark char, about 3-4 minutes. Once the meat begins to sweat, flip and cook other side for another 3-4 minutes.
INGREDIENTS
2 lbs hanger steak
2 heads garlic
1/4 cup balsamic vinegar
1 shallot, minced
1 tbsp dried marjoram
2 tbsp olive oil
Salt and pepper, to taste
PREPARATION
Preheat oven to 400 degrees Fahrenheit. Cut the pointy end of the garlic bulbs off and wrap completely in aluminum foil. Roast for about 25 minutes until garlic head become mushy.
Remove from the oven and let cool. Squeeze the garlic cloves into a bowl. Mix in balsamic vinegar, shallots, and marjoram. Place hanger steak in the garlic marinade and refrigerate overnight.
Heat the olive oil a sauté pan placed on medium-high heat. Remove the steak from the marinade and sear the first side for 4-6 minutes. Flip and cook for another 4-6 minutes, or until desired doneness is reached.
Allow the steak to rest for five minutes and slice against the grain.
