Korean Steak
This Korean steak is made with rib-eye steaks to whip up a pretty easy weeknight version of the much-loved dish, bulgogi. Quickly grilled after being marinated overnight, it makes a flavorful dinner.
Ingredients
- 1 cup soy sauce, (preferably low-sodium)
- 1 cup Coca-Cola
- 1/4 cup toasted sesame oil
- 1/4 cup hoisin sauce
- 4 cloves garlic, chopped
- 4 scallions, minced
- 2 rib eye steaks (bone-in or boneless), or other steak, such as sirloin
Instructions
- In a small bowl whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and scallions and whisk again.
- To get the marinade on the steak, do whichever of these floats your boat: Place the steaks in a large deep dish, pour the marinade over them, and cover the dish tightly with tin foil or pour the marinade into a large resealable plastic bag, add the steaks, seal the bag, and shake them around till they’re coated in the marinade. Either way, the steaks should marinate in the fridge for up to 12 hours but no longer than that.
- Pull the steaks out of the marinade, pile them on a plate, and let them rest at room temperature for 20 to 30 minutes. Discard the marinade.
- If you’re using the grill, fire it up. Lay the meat right on the rack and let it grill until it gets a nice char, turning once. The timing will depend on the thickness of the steaks. You just want to get a nice char going, you don't want to cook them through. Transfer the steaks to a cooler portion of the grill until the desired doneness, about 4 minutes for medium-rare, depending on the thickness. They're done when the meat springs back to the touch [if you have a meat thermometer, the internal temperature should be 115°F (46°C)]. You could instead bring the steaks back inside and finish them on a rack in a roasting pan in an oven preheated to 400°F (204°C)...but why turn on the oven if there's no need? If you're using a cast-iron skillet or grill pan, heat it over medium-high heat until hot but not smoking. Sear the steak on each side for about 4 minutes, then check the steak for doneness. If you prefer anything beyond medium-rare or if you're dealing with steaks that are larger than a pound or so each, transfer the steak and skillet to an oven preheated to 400°F(204°C). The exact time that the steaks require in the oven depends on the thickness of the steaks. They're done to medium-rare when the meat springs back to the touch [if you have a meat thermometer, the internal temperature should be 115°F (46°C)]. If you’re using the broiler, turn it on. Put the steaks on a wire rack set over a rimmed baking sheet, place the baking sheet on the middle or middle-high rack, and broil the steaks to the desired doneness. The exact timing will depend on the thickness of the steaks. They're done to medium-well when the meat springs back to the touch [if you have a meat thermometer, the internal temperature should be 115°F (46°C)].
- Transfer the meat to a cutting board and let it rest for 5 minutes before thinly slicing it.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 19g | Protein: 30g | Fat: 30g | Saturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 2637mg | Fiber: 1g | Sugar: 11g