Recipes - Korean Grilled Beef Lettuce Wraps

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For the beef:

1 1/2 pounds rib-eye or other well-marbled steak
1/4 cup soy sauce
11/2 tablespoons unrefined sugar
1/3 cup stout or porter
3-4 garlic cloves, minced
2 scallions, minced
1 teaspoon black pepper
2 teaspoons sesame oil
1 tablespoon honey
1 Asian pear, peeled and grated

Suggested condiments for serving:
Cooked sushi rice
Large lettuce leaves
Chopped scallions
Slivered chilies
Fresh herbs, like Thaibasil, shiso, mint and cilantro
Thinly sliced radishes
Baby carrots, peeled and quartered
Persian cucumbers, thinly sliced and marinated briefly with seasoned rice
vinegar and chili flakes
Thinly sliced garlic cloves
Sriracha or other chilisauce

1. Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.

2. When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf. Serves 4.