Asian Pear Marinated Steak is a sensory delight before it even hits the pan or grill. Asian pear, sesame oil, soy sauce and a few other aromatic ingredients, make for the easiest and most flavorful marinade for ribeye steak.
You know how different art mediums can be applied in different ways?
For instance, you can apply paint to a canvas in fine strokes with a brush, or use a sponge to add texture. You can paint on cement to get a rough effect or on silk for something totally different.
You can do the same with food.
Take a pear for example. If you slice it and add it to a salad, it's crunchy, and the aesthetic star of the salad.
You can also poach the pear to completely change its texture and create a warming dish for a winter day.
Or you can do what I've done in this Asian Pear Marinated Steak, and purée the pear and use it as a marinade.
It imparts its delicious sweet flavor and aroma, and at first glance you don't even know it's there.
What are Asian Pears?
- Often referred to as Korean Pears or Apple Pears, they’re grown with extreme care. The result is a very clean, blemish-free fruit.
- Unlike most Western pears, Asian Pears are very round and large in size.
- The skin of the pear is light, brownish-yellow and the flesh is white.
- They're very crisp with a delightful crunch and their flavor is sweet and a little bit tart.
When are they in season?
Asian or Korean Pears are available in most major grocery stores October through March.
What to Serve with it
- Asian-Style Slaw is tangy and refreshing and I highly recommend serving it with this steak.
- It's even more amazing if you add the steak and the slaw to a sandwich with a thin spread of Chipotle Aioli. Seriously, it's so good!
- The steak is also great alongside delicious salads and with all sorts of side dishes. I especially love it with Spicy Enoki Mushrooms or Marinated Grilled Portobello Mushrooms.
- And a beautiful rice dish is perfect to soak up any excess Korean pear marinade.
Recipe Tips and Substitutions
- This steak can be made in a pan or on a stove-top grill or outdoor grill. If you grill it, a smoky char flavor will be imparted to the steak, which is fantastic. That said, a cast iron skillet will still add the char and provide a perfect "crust" on the steak.
- While I'm featuring Asian pears in this recipe, you could also use Bosc or another firm pear.
- You'll notice there's no salt in this recipe -- it's because the soy sauce does the trick.
- Togarashi is a Japanese spice blend that usually includes chilli flakes, seaweed, sesame seeds, ground orange peel, Sichuan peppercorns and ground ginger. It's used in this recipe as a garnish and to add a bit of a kick to the steak. You can also use ground red chili flakes, or skip it all together if you don't want the heat.
- Gluten-free version. Use Tamari or gluten-free soy sauce.
More Marinated Steak Recipes
- Mediterranean Marinated Flank Steak
- Grilled Coffee Balsamic Flank Steak
- Red Goddess Grilled Flank Steak
- White Wine Marinated Steak
I hope you love this Asian Marinated Ribeye Steak as much as my family and I do!
Asian Pear Marinated Steak
Ingredients
- ⅓ cup Mirin
- ¼ cup low-sodium soy sauce or Tamari
- 2 tablespoons sesame oil
- 2 teaspoons garlic, minced
- 1 tablespoon ginger pulp
- ¼ cup Asian pear purée (see recipe instruction no. 1)
- 2 scallions, finely chopped
- neutral oil (vegetable, avocado)
- 2 (approximately 12 ounce) Rib Eye steaks
- freshly ground black pepper
- Togarashi
Instructions
- Peel an Asian pear and use a microplane zester to purée the pear. You need ¼ cup. Slice the remaining pear to serve with the finished steak. (If you don't have a microplane grater, use the finest grater you have.
- Make the marinade. Place the Mirin in a small sauce pan over high heat. Bring to a boil and then turn the heat to low and simmer to reduce by about a third. Set aside.Add the reduced Mirin, soy sauce, sesame oil, garlic, ginger, pear purée and scallions to a small mixing bowl. Whisk until all of the ingredients are evenly combined.
- Marinate. Pour this marinade into a shallow dish or heavy-duty zip-lock bag with the steaks. Place in the refrigerator, and marinate the steaks for at least 30 minutes, and up to 2 hours.
- Cook. After the steaks have marinated, remove them, letting any excess marinade drip off. (Save the marinade for later!) Preheat a grill or cast iron skillet over high heat. Season the meat lightly with pepper and drizzle with grape seed oil. Once the grill or skillet is very hot, cook the steaks to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes.
- Make the sauce and slice and serve. Place the marinade in a small sauce pan and bring it to boil. Turn the heat to low and simmer until it's reduced by about half. Slice the steaks thinly, drizzle the sauce over the steak and sprinkle with Togarashi or chili flakes if desired.
NOTES
NUTRITION
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angiesrecipes
Have never thought of using pears to marinate a steak...something I should give it a try soon as the steak turned out so juicy and tender..and I bet it must be very flavourful and delicious too.
valentina
I hope you love it, Angie! 🙂 ~Valentina
David
Can’t wait to make this — looks so succulent! Happy New Year, Valentina!
valentina
Back atcha, David! Enjoy! 🙂 ~Valentina
Marissa
We love Asian pears, but I've never used them in a savory dish. This steak truly does look amazing, Valentina! Definitely a must try recipe.
valentina
Thank you, Marissa. Hope you love it. 🙂 ~Valentina
Eha Carr
Altho' the rest of your marinade resembles the one I oft use for grilling steaks I also have not used Nashi pears in the mix tho' they have been grown Down Under for a quarter century and come both in the apple and the more usual pear shape. Our season is just beginning so shall surely try !!! Shichimi Togarishi or Japanese 7-spice is very popular here - I often 'tart up' European dishes with its aid . . . even ordinary supermarkets show 6-8 different brands. No guests to bother with outside cooking at the moment - the grill drawer of my stove (heat from above) will do nicely . . . best for tthe year just begun . . .
valentina
Hi Eha! Happy New Year to you. I always buy a few bottles of Togarashi at a time. I can't be without it. Love that you also enjoy it so much. Thank you so much for the lovely note and I hope you enjoy the recipe. 🙂 ~Valentina
P.S. I seem to use my indoor stove-top grill more than our outdoor bbq. Sometimes it's just easier not to carry everything outside. Hope that doesn't make me sound too lazy. 😉
Chef Mimi
I’m really excited to make this, because I’ve never really understood mirin. It’s just odd to me, but use in this marinade I bet it really adds something! The pear is such a wonderful addition. Printing!
valentina
Thanks so much, Mimi. I love using miri in marinades. I think you'll like it. Enjoy! 🙂 ~Valentina
Liz
YUM! We love to marinate and grill all year long. I've never used pears in a marinade, but must try them. And my sister raved about togarashi, so I bought some and have never opened the jar. Time to remedy that!!
valentina
Yes, open the Togarashi. 🙂 Thank you, Liz and enjoy! ~Valentina
John / Kitchen Riffs
Nice photos and really terrific recipe. Very creative, and looks SO tasty. Thanks. And Happy New Year!
valentina
Thank you, John. A very happy new year to you too! 🙂 ~Valentina
Ron
Sounds absolutely lovely. I will be trying this soon as I have visions of the sliced steak sitting on a bed of steaming Jasmin rice with a hot sake at hand. Happy New Year...
valentina
Well now I want hot sake and the jasmine rice with mine. That sounds perfect, Ron. Thanks for visiting and I hope all is well over there. 🙂 ~Valentina
Olga Lopez
Fantastic recipes.
Olga
valentina
Thank you, Olga! Much appreciated. Happy New Year! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
This seems completely unique and special. I'll keep this in mind next time I come home with a ribeye!
Valentina
Thanks, Jeff. Hope it's a hit! 🙂 ~Valentina