Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 2 tbsp Gochujang
  • 3 tbsp pear or apple puree
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1.5 lbs flank steak
  • 1 tbsp neutral oil
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk together the soy sauce, brown sugar, sesame oil, Gochujang, fruit puree, garlic, ginger, and rice vinegar in a medium bowl until the sugar is fully dissolved.
  2. Place the flank steak in a gallon-sized Ziploc bag and pour 3/4 of the marinade over the meat, squeezing out all excess air.
  3. Refrigerate the steak for at least 4 hours (up to 24 hours) to allow the enzymes in the fruit puree to tenderize the meat.
  4. Preheat the outdoor grill to high heat.
  5. Apply neutral oil to the grill grates to prevent sticking.
  6. Sear the steak on high heat until the desired internal temperature is reached using an instant-read thermometer.
  7. Remove the steak from the grill and allow it to rest.
  8. Slice the steak perpendicular to the muscle fibers (against the grain) to ensure tenderness.
  9. Garnish with sliced scallions and toasted sesame seeds before serving.