Korean – Style Lettuce Wraps
Why this recipe works: this recipe is inspired by kalbi, a Korean – style grilled short rib dish featuring an irresistible combination of meaty, salty, sweet, and garlicky flavor. The marinade does double duty in this recipe: Before the meat is added, a small portion of it is set aside for drizzling over the steak after it’s been cooked and sliced. This adds a punch of flavor that makes up for the abbreviated marinating time. Fresh pear that’s been grated on a microplane grater not only serves as a tenderizing agent but also adds a subtle fruitiness to the marinade. We toast the sesame seeds in a small skillet over medium heat until they’re golden and fragrant before adding them to the marinade. The thinness of skirt steak makes it a candidate for grilling over high heat, but there’s a fair amount of sugar in the marinade that will scorch, so medium – high heat is preferable. We cut the steaks into sections before grilling so we can remove the thinner end pieces ahead of the thicker sections to ensure even doneness. Flank steak, which has slightly less flavor, can be used in place of skirt steak if desired. Diners wrap the meat in lettuce leaves at the table, which makes for an interesting, interacting eating experience.
Ingredients: serve 4
½ cup soy sauce
1 ripe pear, peeled, cored, and grated
3 ½ tablespoon sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon tasted sesame seeds
½ teaspoon pepper
1 ½ pounds skirt steak, trimmed
1 head red leaf, green leaf, or Bibb lettuce, leaves separated
- Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve ¼ cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.
- Grill steaks over medium – hot fire until well browned and steaks register 125 degrees(medium – rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest 5 minutes. Slice steak thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaver for wrapping.
Easy Wrapping the Beef:
Start by slicing steak thin against the grain. Next, lay apportion of the steak strips on top of a lettuce leaf. Drizzle the steak strips with a little of the reserved marinade, then fold both the top and bottom of the lettuce leaf inward over the steak strips. To finish, beginning on either side, roll the lettuce around steak strips.