The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound skirt steak
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 4 cloves garlic
- 2 tablespoons sugar
- Kosher salt and freshly ground pepper
- 1 large Asian pear
- 1 cup short-grain white rice
- 1 large heart romaine lettuce, chopped
- 1 cup drained kimchi
- 2 small scallions, thinly sliced
Instructions
- Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
- Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
- Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.
Nutrition Facts
| Calories | 490 |
| Total Fat | 21 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 79 milligrams |
| Sodium | 1236 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 5 grams |
| Sugar | 12 grams |
| Protein | 30 grams |
| Calories | 490 |
| Total Fat | 21 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 79 milligrams |
| Sodium | 1236 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 5 grams |
| Sugar | 12 grams |
| Protein | 30 grams |
Reviews
Delicious! Followed as instructed, family approved.
This was so good! Whoever developed this recipe deserves a raise. I subbed flank steak for the skirt steak because it was easier to find, and used a red pear instead of the Asian pear because of cost. The kimchi is an important ingredient here, don’t skip it.