Short Rib Steaks With Grilled Kimchi

• 1 cup peeled, coarsely chopped Asian pear
• 3/4 cup chopped onion
• 1 1/2 tablespoons chopped fresh ginger
• 3 garlic cloves
• 1/2 cup sake
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1 1/2 pounds boned beef short ribs* trimmed of silverskin and outer fat, 3/4 to 1 in. thick; or 4 boneless beef country-style ribs (1 1/2 lbs. total), trimmed
• 3 cups drained mild or spicy kimchi*
• 2 tablespoons canola oil
• Steamed short-grain white rice (optional)

1. Whirl pear, onion, ginger, garlic, sake, mirin, and soy sauce in a blender until pureed. Pour into a deep bowl, add short ribs, and chill 3 to 4 hours. Drain marinade and let meat come to room temperature, about 30 minutes.
2. Meanwhile, heat grill to medium (350u0b0 to 450u0b0) for a gas grill or hot (450u0b0 to 550u0b0) for a charcoal grill, with a burner turned off or an area left clear for indirect heat. In a bowl, toss kimchi with oil and set aside. Grill meat, covered, over direct heat, turning once, until marks appear, 4 minutes total.
3. Transfer meat to indirect heat area and set a metal rack over direct heat, crosswise over grates. Cook steak over indirect heat until a thermometer reaches 125u0b0 for medium-rare, 6 to 8 minutes. Meanwhile, grill kimchi on rack, turning once, until lightly charred, about 8 minutes total. Set kimchi on a platter with steaks on top, and serve with rice if you like.
4. *Short ribs don't come already boned, so you can ask a butcher to do it, bone them yourself (3 3/4 lbs. yields 1 1/2 lbs. trimmed "steaks"), or substitute boneless beef country-style ribs, a cut from the chuck eye roll that's similar in flavor, though less marbled. Find kimchi in grocery stores' refrigerated foods section and at Asian markets.

asian pear, onion, fresh ginger, garlic, sake, mirin, soy sauce, boned beef short ribs, canola oil, white rice

Taken from www.myrecipes.com/recipe/short-rib-steaks-grilled-kimchi (may not work)