Korean-Inspired Grilled Beef with Pear, Ginger, and Sesame
Asian pear, fresh ginger, garlic, scallions, sesame, and mild Korean chile create a deeply flavorful marinade for grilled flank steak. A light finishing sauce and crisp cucumber garnish give this salt-free adaptation a fresh, modern finish.
Serves: 6 | Prep Time: 25 minutes | Marinating Time: 2–6 hours | Cook Time: 10–16 minutes | Resting Time: 10 minutes | Total Time: Approximately 1 hour, plus marinating
Why You’ll Love This Recipe
Asian pear naturally sweetens the marinade while helping tenderize the beef.
Ginger, garlic, scallions, and shiitake mushroom powder create deep flavor without soy sauce or added salt.
A reserved portion of the marinade becomes a flavorful finishing sauce.
Grill, cast-iron skillet, and broiler methods make the recipe easy to prepare year-round.
Ingredients
For the Beef and Marinade
1 flank steak, approximately 2 pounds
1 cup peeled and finely grated Asian pear, including its juices
4 scallions, thinly sliced, white and green portions divided
4 garlic cloves, finely grated or minced
1 tablespoon finely grated fresh ginger
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
2 tablespoons avocado oil or another neutral high-heat oil
1 tablespoon toasted sesame oil
2 teaspoons pure shiitake mushroom powder
1 teaspoon gochugaru
½ teaspoon freshly ground black pepper
For the Cucumber Garnish
1 small English cucumber, very thinly sliced
1 tablespoon unseasoned rice vinegar
½ teaspoon honey
¼ teaspoon gochugaru, optional
For Serving
1 tablespoon toasted sesame seeds
Reserved sliced scallion greens
Additional gochugaru, optional
Instructions
1. Make the Marinade and Marinate the Beef
Pat the flank steak dry and note the direction of the grain for slicing later.
Place the grated Asian pear and its juices in a medium bowl. Add the white and light-green portions of the scallions, reserving the dark-green portions for serving. Whisk in the garlic, ginger, rice vinegar, honey, avocado oil, sesame oil, shiitake mushroom powder, gochugaru, and black pepper.
Transfer ½ cup of the marinade to a separate covered container and refrigerate immediately. This unused portion will become the finishing sauce.
Place the steak in a large resealable food-storage bag or shallow nonreactive dish. Pour the remaining marinade over the beef and turn to coat thoroughly.
Seal or cover and refrigerate for 2–6 hours, turning the steak once or twice if convenient. Do not marinate overnight; the pear can soften the surface of the beef too much.
2. Prepare the Cucumber Garnish
About 30 minutes before serving, combine the cucumber, rice vinegar, honey, and optional gochugaru in a small bowl.
Toss gently and let stand at room temperature for 15–20 minutes. Drain before serving.
3. Grill the Beef
Remove the steak from the refrigerator about 30 minutes before cooking.
Preheat an outdoor grill to medium-high heat, approximately 425–450°F. Clean and lightly oil the grates.
Remove the steak from the marinade and allow the excess to drip away. Discard the used marinade. Gently remove any thick pieces of pear, garlic, or scallion from the steak, leaving a light coating of marinade on the meat.
Place the steak on the hot grill and cook for 5–7 minutes on the first side without moving it unnecessarily.
Turn and cook for another 4–6 minutes, or until the thickest portion reaches an internal temperature of at least 145°F. Cooking time will vary depending on the thickness of the steak and the heat of the grill.
4. Rest the Beef and Make the Finishing Sauce
Transfer the steak to a clean cutting board, tent loosely with foil, and let rest for 10 minutes.
While the beef rests, pour the reserved ½ cup of unused marinade into a small saucepan.
Bring to a gentle boil over medium heat, stirring frequently. Reduce the heat and simmer for 4–6 minutes, or until the pear has softened and the sauce has thickened slightly.
For a smoother sauce, carefully blend with an immersion blender or press through a fine-mesh strainer. If the sauce becomes too thick, add water 1 tablespoon at a time until spoonable.
5. Slice and Serve
Using a sharp knife, thinly slice the rested steak against the grain, holding the knife at a slight angle.
Arrange the beef on a serving platter.
Spoon a small amount of warm finishing sauce over the sliced beef and serve the remainder at the table.
Sprinkle with toasted sesame seeds and the reserved scallion greens. Arrange the drained cucumber alongside the beef and add a light dusting of gochugaru, if desired.
Cast-Iron Skillet Method
Preheat the oven to 400°F.
Heat a large cast-iron skillet over medium-high heat until very hot and lightly brush with avocado oil.
Remove the steak from the marinade, discard the used marinade, and remove any thick pieces of pear, garlic, or scallion.
Sear for 4–5 minutes on the first side and 3 minutes on the second side. Transfer the skillet to the oven and cook for another 3–7 minutes, or until the thickest portion reaches 145°F.
Rest, slice, and serve as directed.
Broiler Method
Position an oven rack about 5–6 inches from the broiler and preheat the broiler to high.
Place the steak on a lightly oiled wire rack set over a foil-lined baking sheet, if available.
Remove the steak from the marinade, discard the used marinade, and remove any thick pieces of pear, garlic, or scallion.
Broil for approximately 5–7 minutes per side, or until the thickest portion reaches 145°F.
Watch carefully because the honey and pear can brown quickly. Rest, slice, and serve as directed.
Cook’s Notes
Flank steak should be sliced thinly against the grain for tenderness. Skirt steak may be substituted; because it is thinner, begin checking it several minutes earlier.
Asian pear adds sweetness and helps tenderize the beef. A firm Bosc pear may be substituted, but do not marinate the beef longer than 6 hours.
Gochugaru has a fruity, moderate heat. Choose one without added salt; crushed red-pepper flakes may be substituted, starting with ½ teaspoon.
Use pure shiitake mushroom powder made only from dried mushrooms, or finely grind dried shiitake mushrooms. Use unseasoned rice vinegar, since seasoned varieties generally contain added salt and sugar.
Make Ahead
Prepare the marinade up to 1 day ahead and refrigerate it in an airtight container. The scallions, ginger, and garlic may also be prepared 1 day ahead and refrigerated separately.
Marinate the beef for 2–6 hours before cooking. Do not exceed 6 hours because the pear may soften the surface of the meat excessively.
Prepare the finishing sauce several hours ahead and refrigerate it. Reheat gently, adding a splash of water if needed. Slice the cucumber ahead, but dress it approximately 20 minutes before serving.
Storage
Refrigerate leftover beef and finishing sauce in separate airtight containers for up to 3 days. Store the cucumber separately and enjoy it within 1 day for the best texture.
The beef may be served cold or at room temperature. To reheat, place the slices in a covered skillet over low heat with a spoonful of finishing sauce or water. Warm only until heated through to avoid overcooking.
To freeze, cool the sliced beef completely and place it in a freezer-safe container with a small amount of finishing sauce. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Prepare fresh cucumber, scallions, and sesame seeds for serving.
Complete the Meal
Serve this Korean-inspired grilled beef with Basic Brown Rice and Sautéed Sweet Peppers for a colorful, well-rounded meal.