korean grilled beef
Ingredients:
- 1 Tbsp. sesame seeds
- pinch of salt
- 1 1/2 lbs. boneless sirloin steak, trimmed of fat
- 6 scallions, trimmed and thinly sliced
- 4 cloves garlic, finely chopped
- 3 Tbsp. finely chopped fresh ginger
- 3 Tbsp. reduced sodium soy sauce
- 1 Tbsp. rice vinegar or cider vinegar
- 1 1/2 tsp. vegetable oil
- 1 1/2 tsp. sugar
- generous grinding of black pepper
Preparation:
- In a small heavy skillet, toast sesame seeds over medium heat until they begin to brown and have a toasted aroma.
- Transfer to a mortar, add salt and crush with a pestle.
- Set aside.
- Score steak deeply (nearly through to the other side) in a 1 inch crosswise diamond pattern.
- Turn over and score the second side (do not worry if the meat breaks up into 2 or 3 pieces).
- Cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize.
- In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, soy sauce, vinegar, oil, sugar, pepper and the ground sesame seeds.
- Add the steak and turn to coat with the marinade.
- Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time.
- Prepare a hot charcoal fire.
- Once the coals are white-hot, remove the meat from the marinade and grill until medium rare, about 4 minutes per side.
- Slice into thin strips and serve at once.
Prepared: 2005-05-09
Makes: 6 servings
Calories:
206 per serving