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.
As you know, food is my medium.
Take a Korean pear, for example. If I slice it and add it to a salad, it’s crunchy, and the aesthetic star of the salad. I can also bake the pear to completely change its texture and create a warming dish for a winter day.
Or what I’ve done in this recipe today, I can purée the pear and marinate the steak in it. It imparts its flavor and aroma, while at first glance, you don’t even know it’s there.
Just sayin.’While the Asian-Style Slaw we made yesterday is a great vegan dish, if you’re a meat eater, I highly recommend serving it with this steak.
The combination is insanely delicious!
Melissa’s Produce’s Korean Pears are available in stores now through March.
- 1/3 cup Mirin
- 2/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons finely minced garlic
- 1 tablespoon freshly grated ginger it should be as fine as possible
- 1 grated Kroean pear peeled (use a fine grater and you will create a purée, which is perfect)
- 2 finely chopped scallions
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 tablespoon sake
- Grape seed oil
- 2 8-ounce Rib Eye steaks (preferably grass fed)
Place the Mirin in a small sauce pan over high heat. Bring to a boil and reduce by about a third, and let it cool.
Add the cooled Mirin, soy sauce, sesame oil, garlic, ginger, pear, scallions, pepper and sugar, to a medium-sized mixing bowl.
Whisk until all of the ingredients are evenly combined.
Pour this marinade into a shallow container or heavy-duty zip-lock bag, place in the refrigerator, and marinate the steaks for at least 30 minutes, and up to 2 hours.
After the steaks have marinated, remove them and set aside on a plate. Place the remaining marinade in a small sauce pan and add the sake. Bring it to a boil, and let it simmer on low heat to reduce by about a quarter. Set aside.
Preheat a grill over high heat. Season the meat lightly with salt and pepper and drizzle with grape seed oil. Once the grill 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, slice thinly against the grain, and spoon the cooked marinade over it and sprinkle with a bit of Togarashi.
Togarashi is the Japanese word for red chili peppers. It’ll add some great heat! It's available in most Asian markets.
Mirin is commonly used in Asian cooking -- it's a sweet rice wine. This is also available in most Asian markets.
You can also cook the steaks in a sauté pan, following the same directions, only adding a bit of the grape seed oil to the pan as you preheat it.
While I'm featuring Korean pears, you could also use Bosc or another firm pear.
This is not a sponsored post. All opinions are my own.