February 7, 2023
Paul Fanson
Asian Pear Marinated Steak
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⅓ cup Mirin
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¼ cup low-sodium soy sauce
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2 tablespoons sesame oil
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2 teaspoons garlic, minced
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1 tablespoon ginger pulp
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¼ cup Asian pear purée (see recipe instruction no. 1)
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2 scallions, finely chopped
- grapeseed oil
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2 (approximately 12 ounce) Rib Eye steaks
- freshly ground black pepper
- Togarashi
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Peel an Asian pear and use a microplane zester to purée the pear. You need ¼ cup. Slice the remaining pear to serve with the finished steak. (If you don't have a microplane grater, use the finest grater you have.
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Make the marinade. Place the Mirin in a small sauce pan over high heat. Bring to a boil and then turn the heat to low and simmer to reduce by about a third. Set aside.
- Add the reduced Mirin, soy sauce, sesame oil, garlic, ginger, pear purée and scallions to a small mixing bowl. Whisk until all of the ingredients are evenly combined.
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Marinate. Pour this marinade into a shallow dish or heavy-duty zip-lock bag with the steaks. Place in the refrigerator, and marinate the steaks for at least 30 minutes, and up to 2 hours.
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Cook. After the steaks have marinated, remove them, letting any excess marinade drip off. (Save the marinade for later!)
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Preheat a grill or cast iron skillet over high heat. Season the meat lightly with pepper and drizzle with grape seed oil. Once the grill or skillet is very hot, cook the steaks to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes.
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Make the sauce and slice and serve. Place the marinade in a small sauce pan and bring it to boil. Turn the heat to low and simmer until it's reduced by about half. Slice the steaks thinly, drizzle the sauce over the steak and sprinkle with Togarashi or chili flakes if desired.
