Ingredients

1) 1 1/2 pounds boneless rib eye steak
2) 1/2 small pear, peeled and coarsely grated
3) 1/4 cup reduced sodium soy sauce
4) 2 tablespoons brown sugar
5) 2 tablespoons toasted sesame oil
6) 3 cloves garlic, minced
7) 1 tablespoon freshly grated ginger
8) 1 tablespoon gochujang (Korean red pepper paste)
9) 2 tablespoons vegetable oil, divided
10) 2 green onions, thinly sliced
11) 1 teaspoon toasted sesame seeds

 


Instructions

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.

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