Dinner tonight is courtesy of Three Sons Meat Market of York County, who raise and slaughter their own meat and sell it at Eastern Market every Friday, Sonnewald Natural Foods, which has the best local and organic produce in the area, and Dietz's Produce at Central Market, which is my go-to market within walking distance.
This is a very easy prep, best done the night before or the morning of cooking, that I found on Austin's own Stubb's BBQ website (which is local to where I used to live, LOL). Photos will follow soon.
I'm serving this tonight with spicy baked sweet potato fries--a recipe for that will follow soon--and an as-yet-to-be-determined vegetable.
I'm serving this tonight with spicy baked sweet potato fries--a recipe for that will follow soon--and an as-yet-to-be-determined vegetable.
Korean Steak, Stubb’s style
Serves: 4-8
Toast your own sesame seeds, and use a teaspoon to scrape the skin off the ginger with ridiculous ease. Save all veggie scraps, including ginger peels, in the freezer as a base for vegetable or chicken stock.
Ingredients
2 Lbs beef flank steak or sirloin
4 scallions (green and white parts), sliced in 3/4" lengths, or 4 shallots, chopped
1/3 cup packed brown sugar
1/4 cup soy sauce
2 Tbs minced garlic
2 Tbs minced fresh ginger
4 Tsp sesame oil
2 Tbs sesame seeds, toasted (see Note)
1/4 Tsp crushed red pepper flakes (optional)
1 Tbs dry sherry (I used Busha Brown's Spicy&Hot Pepper Sherry)
4 scallions (green and white parts), sliced in 3/4" lengths, or 4 shallots, chopped
1/3 cup packed brown sugar
1/4 cup soy sauce
2 Tbs minced garlic
2 Tbs minced fresh ginger
4 Tsp sesame oil
2 Tbs sesame seeds, toasted (see Note)
1/4 Tsp crushed red pepper flakes (optional)
1 Tbs dry sherry (I used Busha Brown's Spicy&Hot Pepper Sherry)
Preparation
Score the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern; cut only lightly into the meat, about 1/8 inch deep. Slice the scallions diagonally into ¾-inch lengths.
In a baking dish or shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, and then add the beef, coating well with the marinade. Cover and marinate, refrigerated, preferably for 8 hours (or from 1 hour to overnight), turning the beef once or twice.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire-up the burners so the food can cook directly over the heat.)
Grill the steak over direct high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior. (Allow 8 to 10 minutes total for medium-rare.)
Let the steak rest for 10 minutes. If desired, boil the marinade for 1 full minute or more, to use as a sauce. Slice the steak against the grain into thin strips and serve drizzled with the cooked marinade.
Notes: Toast sesame seeds in a dry skillet over medium heat, stirring often, until golden brown and aromatic, 3 to 5 minutes. Or buy the seeds already toasted.
This Korean marinade may also be used to grill thin slices of beef (known as bulgogi), rather than a whole steak. (To put a touch of Texas in this dish, replace half the soy sauce with Stubb’s Beef Marinade.) It’s also dynamite on lamb, particularly when charcoal grilled. Serve with steamed rice and a cucumber salad, tossed with a sesame dressing.
In a baking dish or shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, and then add the beef, coating well with the marinade. Cover and marinate, refrigerated, preferably for 8 hours (or from 1 hour to overnight), turning the beef once or twice.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire-up the burners so the food can cook directly over the heat.)
Grill the steak over direct high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior. (Allow 8 to 10 minutes total for medium-rare.)
Let the steak rest for 10 minutes. If desired, boil the marinade for 1 full minute or more, to use as a sauce. Slice the steak against the grain into thin strips and serve drizzled with the cooked marinade.
Notes: Toast sesame seeds in a dry skillet over medium heat, stirring often, until golden brown and aromatic, 3 to 5 minutes. Or buy the seeds already toasted.
This Korean marinade may also be used to grill thin slices of beef (known as bulgogi), rather than a whole steak. (To put a touch of Texas in this dish, replace half the soy sauce with Stubb’s Beef Marinade.) It’s also dynamite on lamb, particularly when charcoal grilled. Serve with steamed rice and a cucumber salad, tossed with a sesame dressing.
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