A Sweet and Salty Affair
From chocolate covered pretzels to a salt-rimmed margarita, our palettes all crave the goodness that is sweet and salty. This recipe tackles all the taste points, with a fair share of sweet, salty and tart. I slather this simple marinade on beef and grill until charred on the outside and juicy pink on the inside, but you can certainly use it on pork or chicken as well. It’s comprised of a simple kalbi sauce (a delicious combo of brown sugar, soy and mirin used in Korean BBQ), a splash of toasted sesame oil, and an aromatic bit of ground lemongrass (which can be found at Asian markets or online). I’ve given you the lazy version below that uses a pack of Noh Korean Barbecue mix – I score the packets on Amazon along with orders of char su, the lovely crimson Chinese marinade used on roasted pork. If you want to go homemade, though, you can certainly make it from scratch using some soy sauce, mirin, sesame oil, sugar and salt and pepper. Garnish with white and black sesame seeds for an added bit of lovely.
This beef is killer on the grill, but if you are an apartment dweller like I am, you may want to invest in a grill pan. You’ll be able to score that delicious char without all the charcoal and propane action. Slice the steak thinly, against the grain, and serve with something cool and refreshing like bean thread noodles or my recipe for a Thai Chopped Salad with Crisp Noodles and Herbs.
Grilled Lemongrass Beef
1 packet of kalbi seasoning mix
1/2 c. of water
2 tsp of sesame oil
1 tsp of lemongrass powder
1 lb. of flank steak (or skirt steak or beef tenderloin)
Whisk marinade together and add steak. Let marinate for as little as a half an hour or up to a night in the fridge. Grill to desired doneness. Let rest for at least 5 minutes and slice thinly against the grain.