Korean barbecue is the latest and greatest thing to hit the food scene. Pair this yummy bite with the fruity tones and smoky finish of a delicious Malbec for the perfect party duo.
(This marinade is also great on chicken thighs or quartered cremini mushrooms & zucchini for a vegetarian option)
1 pound good quality beef, such as filet mignon, sirloin, or hanger steak
3 cloves garlic
1 inch peeled fresh ginger
1/2 small onion
1/2 an Asian pear or 1 bosc pear
1/4 cup low sodium soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1/8 teaspoon pepper
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Small garlic clove, run through press or finely minced
(about 1/2 of teaspoon)
toasted sesame seeds & chopped scallion to garnish
- Blend the marinade ingredients together in a food processor or high-speed blender until everything is pureed and well blended. Place in a freezer bag.
- Cut the steak into 1 inch cubes and place in the marinade. Marinate for at least 4 hours, preferably overnight.
- To make the dipping sauce, place the mayonnaise in a bow and whisk in the sriracha, soy sauce, sesame oil and garlic. Whisk till well combined. Can be made up to 3 days ahead.
- Thread the steak onto wet skewers that have been soaked in water for 1 hour.
- Sear the skewers in a skillet or on a hot grill till caramelized and golden on each side (about 3 minutes per side for medium rare)
- Sprinkle with toasted sesame seeds and chopped scallion and serve with dipping sauce.