Mysteries Of Korea Town; Kalbi Style Flank Steak

• 1 1/2 pound flank steak (or use flanken ribs)
• 1/4 cup dark soy sauce
• 1/4 cup sesame oil
• 1/2 ripe asian pear, peeled. Go ahead and eat the other half
• 1 tablespoon gochujang or other chili bean paste, sriracha being your last resort
• 1 tablespoon honey (or substitute maple syrup)
• 1 tablespoon sesame seeds
• 2 cloves chopped garlic
• 1 small piece of ginger thinly sliced
• 1 teaspoon gochugaru (very optional)**

1. Cut the peeled pear half into chunks and puree in your sturdy blender
2. Add soy sauce, sesame oil, gochujang, gochugaru (if using) and honey to blender and pulse a few times
3. Turn the blender contents into a bowl and add the garlic, ginger and sesame seeds to complete the marinade
4. With a sharp knife score the top of the flank steak with four or five bias cuts. Cover the steak with the marinade and refrigerate for up to 8 hours
5. Fire up your grill (remember wood is preferred). Grill the marinated steak turning only once. Test with an instant read thermometer for doneness---sorry, I don't trust the finger poke method. For me 120F works. After the steak has rested, slice very thinly, again on the bias
6. *Note to cook: I like sriracha aka "rooster sauce" but it's become almost like ketchup in recipes. The chili and bean pastes add subtle and more complex flavor notes
7. ** If you can find it, this Korean hot red pepper powder is wonderful. I call it "Korean crack." Wonderfully aromatic. I received some from a Korean born friend of mine and fell in love with it right away.

flank steak, ubc, ubc, asian pear, gochujang, honey, sesame seeds, garlic, ginger, gochugaru

Taken from food52.com/recipes/13423-mysteries-of-korea-town-kalbi-style-flank-steak (may not work)