Korean Barbecue Flat Iron Steak
Ingredients
Scaled from 4 4 servings of beef skewers with marinade
- 1 ½ pounds flat iron steak
- 1 onion, 1/2 roughly chopped and 1/2 thinly sliced
- 3 cloves garlic cloves
- ½ pear, peeled and roughly chopped
- 3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
- 3 tablespoons brown sugar
- 1 teaspoon black pepper
- ⅓ cup soy sauce
- 3 tablespoons sesame oil
Instructions
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Slice flat iron steak no more than 1/4-inch thick at a 45° angle.
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In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
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Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
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After the beef has marinated, thread the steak onto the skewers.
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Preheat grill to the highest temperature you can get, preferably 500℉.
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Grill the skewered flat iron steak for 3 to 5 minutes per side, depending on preferred doneness.
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Caramelize some onions and maybe mushrooms on the cast iron portion of the grill.
Nutrition
Per serving
| Calories | 385 |
|---|---|
| Fat | 21 |
| Saturated fat | 6 |
| Trans fat | 0 |
| Unsaturated fat | 15 |
| Cholesterol | 95 |
| Sodium | 840 |
| Carbohydrates | 16 |
| Fiber | 1 |
| Sugar | 13 |
| Protein | 33 |