Grilled Steaks Marinated Seoul Style
Published May 20, 1997
- Total Time
- 15 minutes
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Ingredients
2 kiwis peeled (the fruit is optional with more tender cuts of meat, like shell steak)
4 beefsteaks, about 6 ounces each
1 tablespoon sesame seeds
¼ cup soy sauce
¼ cup sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped scallions, white part only
1 teaspoon freshly ground black pepper
1 head red leaf lettuce, separated into whole leaves
Nutritional analysis per serving (4 servings)
22 grams carbs; 105 milligrams cholesterol; 494 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 28 grams fat; 2 grams trans fat; 2 grams fiber; 956 milligrams sodium; 37 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a blender or food processor, puree the kiwi fruit. In a wide, shallow glass or ceramic bowl, mix the puree with the steaks, coating them on all sides. Cover, and refrigerate for 1 to 2 hours.
- Step 2
In a toaster oven, toast the sesame seeds until lightly brown and fragrant, about 3 minutes. Allow to cool, then crush between fingertips into a small mixing bowl. Add soy sauce, sugar, garlic, scallions and black pepper. Mix well. Reserve until needed.
- Step 3
Wipe excess kiwi puree from steaks and place them in a clean glass or ceramic dish. Add the marinade, turning to coat all sides. Cover, and refrigerate overnight.
- Step 4
Wipe excess marinade from steaks and discard. Grill meat to taste. Slice thinly against the grain, and serve with leaves of lettuce for wrapping around the slices.
Private Notes