Mmmmm. This beef dish was delicious!
I’ve never had grilled scallions before either. They were really good and they added the perfect pop of color to an otherwise colorless meal!
You should definitely give this meal a try.
The beef had great flavor, thanks to the overnight marinade. There was a little bit of heat (from the red pepper flake) and a little bit of sweetness (from the sugar), the perfect combination! The soy sauce and sesame oil balanced everything out perfectly. It was really quick to make too, since everything was marinated the night before. Just turn on your Griddler (or grill or grillpan) and dinner will be ready in no time!
Start the night before you want to serve with the marinade…
- Pour ¼ cup soy sauce into a large glass dish.
- Add 2 tablespoons of sugar.
- Pour in 2 tablespoons of pinot grigio (or other dry white wine).
- Add a tablespoon of sesame seed oil.
- Sprinkle in a couple of teaspoons of crushed red pepper flakes. (I think this was the perfect amount. It wasn’t overpowering but you knew it was there. Add more or less depending on how spicy you want it.)
- Mince two cloves of garlic and add it to the dish.
- Whisk everything together until the sugar is completely dissolved.
- Slice up about 2 pounds of sliced steak. (I know, I know. You’re thinking I’m crazy…it’s already sliced! I wanted it to be even thinner though. It’s your call if you do this step or not!)
- Add the steak to the marinade and turn to coat.
- Cover with foil and refrigerate overnight.
- The next day, remove the beef from the fridge, and let it come to room temperature.
- Preheat your Griddler to medium-high.
- Trim a bunch of scallions.
- Drizzle them with some vegetable oil.
- Place the scallions on your griddler.
- Grill for a couple of minutes, flipping once, until there are char marks.
- Remove the scallions to a plate and season with salt.
- Increase your Griddler’s heat to high.
- Add the beef (in batches if necessary).
- Cook, flipping once, until browned with grill marks (about 4 minutes).
Serve the beef with the scallions and some brown rice (use white if you’d like).
(Look at my husband’s blurred hands! He couldn’t wait to dig in!)
Grilled Korean Beef and Scallions (serves 4)
- ¼ cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 1 tablespoon sesame seed oil
- 2 teaspoons crushed red pepper flakes
- 2 cloves garlic, minced
- 2 pounds sliced skirt steak
- 1 bunch scallions, tops and bottoms trimmed
- vegetable oil
- cooked brown rice
- Combine the soy sauce, sugar, wine, sesame oil, red pepper flakes, and garlic in a large glass dish.
- Whisk well.
- Add the steak and turn to coat.
- Cover the dish with tin foil.
- Refrigerate overnight.
- Preheat your grill to medium-high.
- Drizzle the vegetable oil over the scallions.
- Grill the scallions for about 3 minutes, turning to get grill marks on both sides.
- Remove the scallions to a plate and season with salt to taste.
- Place the steak on the grill.
- Cook, flipping once, for about 4 minutes total.
- Serve the beef over rice with the scallions.