Skirt Steak Bulgogi
Well-marbled skirt steak is pounded thin and marinated in a tenderizing sweet purée of Asian pear, onion, soy sauce and maple syrup.
Ingredients
- 2-pounds skirt steak, cut into 4-inch-long pieces
- 1 medium Asian pear or Fuji apple, peeled, cored and chopped
- 1 cup yellow onion, chopped, plus 1 large yellow onion, cut into ½-inch-thick rounds
- 10 large garlic cloves, peeled
- 1 2-inch piece fresh ginger, peeled and chopped
- ¼ cup soy sauce
- ¼ cup maple syrup
- 2 tbsp. granulated sugar
- Kosher salt, to taste
- Black pepper, to taste
- 2 bunches scallions
- Neutral oil, such as vegetable or canola, for grilling
- Steamed white rice, for serving
Instructions
- On a large cutting board, using a meat mallet or heavy skillet, pound the steak until it is 1/8-inch thick; transfer to a large bowl.
- In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 teaspoon salt and 1 teaspoon pepper until smooth.
- Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high.
- On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
- Carefully grease the grill grate using tongs to grip a wadded paper towel, dipped in oil, and rub the grates with the oiled towel.
- Remove steaks from the refrigerator and wipe off any marinade clinging to the steaks.
- Place the steaks on the hot, greased grate, along with the onion rounds and scallions.
- Grill the steak until charred and caramelized at the edges; 2 to 4 minutes per side.
- Grill the onions and scallions until charred but still crisp; 1 to 2 minutes per side.
- If using a gas grill, close the lid between flips.
- Discard any remaining marinade.
- Arrange the steaks on a large platter, and top with the grilled onions and scallions.
- Serve family-style with steamed rice.
Notes
Alternatively, you can cook the steaks and onions, on the stovetop, in batches, in a lightly oiled large skillet or grill pan over medium-high heat. Sear the steaks until charred and caramelized at the edges; 2 to 3 minutes per side. Cook the onions and scallions next, until charred but still crunchy; 1 to 2 minutes per side. Discard any remaining marinade.
