Grilled Steaks Marinated Seoul Style
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2kiwis peeled (the fruit is optional with more tender cuts of meat, like shell steak)
- 4beefsteaks, about 6 ounces each
- 1tablespoon sesame seeds
- ¼cup soy sauce
- ¼cup sugar
- 1tablespoon finely chopped garlic
- 1tablespoon finely chopped scallions, white part only
- 1teaspoon freshly ground black pepper
- 1head red leaf lettuce, separated into whole leaves
Nutritional analysis per serving (4 servings)
397 calories; 22 grams fat; 9 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 29 grams protein; 941 milligrams sodium
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