Korean Barbecued Beef
Yield: 60 hors d'oeuvres
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 teaspoons Asian chili sauce
1 3/4 lb skirt steak
2 small red apples such as Gala
1 firm-ripe mango, peeled and pitted
2 tablespoons fresh lime juice
1 teaspoon Asian chili sauce, or to taste
60 (3- to 4-inch-long) Bibb lettuce leaves
Toasted sesame seeds
Stir together marinade ingredients and reserve one fourth of marinade for sauce.
Marinate steak, then broil:
Put steak and remaining three fourths of marinade in a glass dish, turning steak
to coat, and marinate at room temperature, turning once, 30 minutes. While steak
is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together
with juice and chili sauce and season with salt.
Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly
charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes.
Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef
in reserved marinade with salt and pepper to taste and divide among lettuce
leaves. Top with fruit and sesame seeds.
Fruit mixture may be made 1 day ahead and chilled, covered.
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