Korean Style Grilled Beef

by Laura Donnelly — June 20, 2007

In Korea, this recipe is served in iceberg lettuce leaves with grilled scallions and kimchi, a spicy garlicky cabbage pickle.

Serves 4

2 lbs. flank steak
2 Tablespoons sugar
1/3 cup sake or dry vermouth
8 cloves garlic, minced
4 finely chopped scallions, green and white part
1/2 cup soy sauce
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

1. Put steak in Ziploc plastic bag with all other ingredients. Marinate overnight.

2. Prepare grill. (You can also broil this steak in the oven.)

3. Grill steak, basting with reserved marinade. Turn frequently to prevent burning (you need to be careful because the marinade contains sugar). Cook over medium heat until medium rare, about 10 minutes. Let sit five minutes before slicing. Slice thinly against the grain.