Summer is about dining al fresco, but when dinner seems to take ages to accomplish, who has the energy to enjoy the outdoors when dining? The answer is simple: make dinner in a dash. I'm not talking about a harried rush. I'm talking about simple meals that take about a half hour to make and give you time to enjoy your summer without feeling like takeout or delivery are your only options. This time around, I'm offering the intense flavor of Korean BBQ Steak:
I love the flavors of Korea. Salty, sweet, and spicy elements intermingle to make an amazing marinade that will render tender bits of steak that will nearly melt in your mouth. You'll be wondering where all the steak's gone before you know it! This steak is meant to have a fairly short marinating time, but I've found it will tolerate up to 24 hours without any issue. Then again, I adore the flavors in this dish. If it's your first try, give it less time. If you find yourself dreaming about it that night, feel free to let the steak bathe a bit longer next time around!
There are many ways to serve this amazing steak. You can just put it on a plate and give it some nifty sides, like I did here. I made a kohlrabi-orange slaw and added some fresh pea pods and a spicy peanut sauce for dipping them and bits of steak into. But you could also nestle those strips of steak over a beautifully inspired summer salad or tuck them into lettuce wraps. Really, do what gives you a break. After all, we're trying to get you a little extra time to enjoy this summer!
- 1⁄2 c. soy or tamari sauce (depending on your allergy needs)
- 2 T. grated peeled fresh ginger
- 1 T. brown sugar
- 1 T. sesame oil
- 1⁄4 tsp. cayenne pepper
- 3 garlic cloves, minced
- 1 boneless beef top sirloin steak, 1 inch thick
Combine the first 6 ingredients (soy or tamari sauce through minced garlic) in a large resealable bag; seal and shake vigorously to combine. Open the bag and add the steak; seal and turn to coat. Refrigerate for 1 to 4 hours turning the bag several times.
Prepare your grill for high heat grilling, about 400-450°F. Remove the steak from the bag and place on the hot grill. Grill for 6 to 8 minutes per side for a medium rare steak.
Remove the steak to a cutting board and let it rest for 8 minutes.
Slice the steak into thin strips diagonally against the grain. Serve as is or wrapped in lettuce leaves with your favorite asian hot sauce and crushed peanuts or peanut sauce.
- Yields: 2 quesadillas
- Preparation Time: 30 minutes plus marinating time