Grilled Steaks Marinated Seoul Style

• 2 kiwis peeled (the fruit is optional with more tender cuts of meat, like shell steak)
• 4 beefsteaks, about 6 ounces each
• 1 tablespoon sesame seeds
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped scallions, white part only
• 1 teaspoon freshly ground black pepper
• 1 head red leaf lettuce, separated into whole leaves

1. Using a blender or food processor, puree the kiwi fruit.
2. In a wide, shallow glass or ceramic bowl, mix the puree with the steaks, coating them on all sides.
3. Cover, and refrigerate for 1 to 2 hours.
4. In a toaster oven, toast the sesame seeds until lightly brown and fragrant, about 3 minutes.
5. Allow to cool, then crush between fingertips into a small mixing bowl.
6. Add soy sauce, sugar, garlic, scallions and black pepper.
7. Mix well.
8. Reserve until needed.
9. Wipe excess kiwi puree from steaks and place them in a clean glass or ceramic dish.
10. Add the marinade, turning to coat all sides.
11. Cover, and refrigerate overnight.
12. Wipe excess marinade from steaks and discard.
13. Grill meat to taste.
14. Slice thinly against the grain, and serve with leaves of lettuce for wrapping around the slices.

kiwis, beefsteaks, sesame seeds, soy sauce, sugar, garlic, scallions, freshly ground black pepper, red leaf

Taken from cooking.nytimes.com/recipes/6519 (may not work)