Steak Korean-Style
Prep Time
Price Per Serving
Cooking Mode
500 g (2 lb) lb blade steaks untrimmed (untrimmed)
75 mL (⅓ cup) cup oil
75 mL (⅓ cup) cup soya sauce
30 mL (2 tablespoons) tbsp sugar
30 mL (2 tablespoons) tbsp fresh ginger, grated
60 mL (¼ cup) cup green onions, minced
30 mL (2 tablespoons) tbsp sesame seeds
75 mL (⅓ cup) cup pineapple juice
2 garlic cloves, minced
To taste pepper
a few drops hot chili sauce
500 g (2 lb) lb blade steaks untrimmed (untrimmed)
75 mL (⅓ cup) cup oil
75 mL (⅓ cup) cup soya sauce
30 mL (2 tablespoons) tbsp sugar
30 mL (2 tablespoons) tbsp fresh ginger, grated
60 mL (¼ cup) cup green onions, minced
30 mL (2 tablespoons) tbsp sesame seeds
75 mL (⅓ cup) cup pineapple juice
2 garlic cloves, minced
To taste pepper
a few drops hot chili sauce
Directions
1Pierce the steaks in several places with a fork. To make the marinade, combine the remaining ingredients in a small bowl.
2Place the steaks in a shallow dish and pour the marinade over them. Make sure each steak is thoroughly coated with marinade. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3Brush the barbecue grill with oil and preheat the barbecue to maximum heat. Remove the meat from the marinade, drain thoroughly, and discard the liquid.
4Cook the steaks until sufficiently cooked (medium: approx. 10 minutes); turn over half-way through the cooking time. Serve with baked potatoes and snow peas.
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Personal Note
Personal Note