Korean-Style Sirloin Steak
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Soy sauce, pear juice and sesame oil give this thick sirloin a flavor close to bulgogi, while the cooking itself follows steak: a hard sear, a rest, then slicing against the grain.
Read more
Pear juice tenderizes, but the marinade stays short because past 30 minutes it turns the surface mushy.
Ingredients
Instructions
- 1
Mix 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon minced garlic, and 2 tablespoons Korean pear juice first. When the sugar dissolves, add 1/2 teaspoon black pepper to finish the marinade.
- 2
Pat 400 g sirloin dry, then coat it evenly with a thin layer of the marinade.
Marinate for only 30 minutes so the pear juice tenderizes the surface without making the meat texture soft or mushy.
- 3
Just before cooking, lightly blot the surface marinade with a paper towel.
Heat a pan or grill over high heat for at least 2 minutes, until a drop of water would sizzle immediately on contact.
- 4
Place the sirloin on the hot surface and leave it untouched for the first 3 minutes.
When the edges turn deep brown and the sweet soy aroma rises, flip it and cook the other side for 3 to 4 minutes.
- 5
If the surface blackens too quickly, lower the heat to medium high to prevent bitterness from burnt sugar.
For medium rare, press the center: it should feel soft but spring back slightly.
- 6
Rest the cooked sirloin on a cutting board for 3 minutes without cutting into it.
Once the juices settle, slice against the grain and serve right away while the black pepper aroma is still sharp.
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