Korean Grilled Marinated Flank Steak with Marinated Shiitake Mushrooms, Pine Nuts, Red Chili Peppers and Scallions

By David Chang, Author, Momofuku

Serves 4 – 6

Flank Steak
2 pieces of flank steak (12 – 14 ounces each)
8 pieces of garlic, peeled
1 2-inch piece of ginger, peeled and freshly grated
3 whole white Spanish onions
2 cups soy sauce
½ cup white sugar
1 cup of fresh apple juice or pear juice
1/8 cup of sesame oil
1 lemon
salt and fresh coarse cracked black pepper

Marinated Mushrooms (Do this ahead of time)
12-16 shiitake or oyster mushrooms, stems removed
2 bunches of greens scallions, finely chopped
3 red chili peppers, seeded and thinly sliced
4 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
2 tablespoons of soy sauce
canola oil for cooking
roasted pine nuts

Flank Steak
Combine sugar, soy sauce, sesame oil, garlic, sliced onions, juice of lemon and apple or pear. Taste for seasoning. Add flank steak and marinate for 4-6 hours.

Mushrooms
Over medium high heat, add 3 tablespoons of canola oil to pan. Add mushrooms. Season with salt and black pepper. Cook for 2-3 minutes, transfer to a bowl to rest. Add scallions, red chili peppers and pine nuts. In a separate bowl, add sesame oil, soy sauce and rice wine vinegar. Mix well and pour it over vegetables to marinate. Heat grill or sauté pan and cook flank steak for 4-5 minutes per side. Let meat rest for 2-3 minutes. At the same time, sauté marinated onions till tender. Slice meat and serve over a bed of cooked onions. Spoon vegetables and mushroom mixture over steak. Serve with a side of rice.