Monday, August 29, 2011

Steak Out

I have been using my gas grill a lot these days because it has been so beastly hot.   I have wanted to try this grilled Korean steak recipe from for awhile now.  I halved the original recipe and used bone-in ribeyes because that is what I had.

This was really juicy and bursting with flavor.  It was great cold the next day, too.  If you would like a vegetarian option, I think this would be fabulous with portobello mushrooms in place of the steak.  The cilantro sauce makes the dish, so don't skip it!

Grilled, Korean-Style Steaks with Spicy Cilantro Sauce
Marinade for Steak:

3 oz. lite soy sauce
1 1/2 Tbsp. sugar
1/2 Tbsp. sesame oil
2 Tbsp. dry sherry
2 large cloves garlic, minced
1/2 tsp. red pepper flakes

3 one-inch thick bone-in ribeye steaks (about 3 lbs. in total)

Combine the marinade ingredients and pour over the steaks.

Turn to coat each side and let sit at room temperature for about 1 hour.  Meanwhile, make the sauce:

Cilantro Sauce:

1/2 cup finely chopped fresh cilantro
3 Tbsp. vegetable oil
2 Tbsp. lite soy sauce
1/4 to 1/2 tsp. sesame oil
1 large clove garlic, minced
2 tsp. fresh lime juice
hot pepper sauce to taste (ex: Tabasco or Sriracha)
salt to taste

Combine all ingredients and mix thoroughly.

Preheat grill to medium high heat.  Grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand for 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.  Serve remaining sauce on the side.

This won't be a rare treat at my house!

Linking to:   delightfully downing
                    dittle dattle
                    beyer beware
                    33 shades of green
                    this chick cooks

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1 comment:

The Café Sucré Farine said...

Vicki, this looks just incredible! It is making my mouth water, big time! I love all these fresh flavors Great post!