Grilled Korean-Style Steaks

I’m not sure where I found this recipe anymore, but it is a keeper, with or without the sauce. I often bag up the meat and marinade on the same day I bring it home from the grocery store, then freeze it. When you thaw it, the meat will marinate at the same time, saving you time and making it especially flavorful. 


Yield: 12 servings 

3/4 cup plus 3 tablespoons soy sauce 

1/4 cup medium-dry sherry 

3 tablespoons sugar 

1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic 

1 tablespoon plus 1/2 teaspoon Asian sesame oil 

1/2 teaspoon dried hot red pepper flakes 

6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each

(optional sauce)

3/4 cup chopped fresh cilantro (including roots and stems) 

1/3 cup vegetable oil 

1 tablespoon fresh lime juice

zest of one lime 

Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes until sugar is dissolved, then pour over steaks in a ziplock bag, turning to coat. Marinate steaks, turning once, at least 1 hour or freeze. (When desired, thaw in refrigerator, then grill as directed.)

Prepare grill for cooking.

Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil and lime zest.

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.

© Being Fruitful, 2012