Korean Steak
Instructions:
Set out bowls of crisp romaine lettuce, rice, green onions, and sesame seeds and let each person assemble his or her own package. 1â„2 cup reduced-sodium soy sauce 2 tablespoons sugar 2 tablespoons minced, peeled fresh ginger 2 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1â„4 teaspoons ground red pepper (cayenne) 3 garlic cloves, pressed 11â„2 pounds beef top round or sirloin steak, 1 inch thick 1 cup regular long-grain rice 3 green onions, thinly sliced 1 tablespoon sesame seeds, toasted 1 head romaine lettuce, separated into leaves
Makes 6 servings. Prep: 40 minutes plus marinating Grill: 14 minutes
- In large zip-tight plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place on plate; refrigerate steak 1 to 4 hours to marinate, turning once.
- Prepare outdoor grill for direct grilling over medium heat.
- Just before grilling steak, prepare rice as label directs; keep warm.
- Remove steak from bag; reserve marinade. Place steak on hot grill rack over medium heat and grill, turning once, 14 to 15 minutes for medium-rare or until desired doneness. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
- In 1-quart saucepan, heat reserved marinade and 1â„4 cup water to boiling over high heat; boil 2 minutes.
- To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold side of lettuce leaf over filling to form a packet to eat like a sandwich.