Recipe: Kalbi style flank steak

I recreated an amazing dish we had at Empire last week, a Korean style flank steak, and it turned out really well! R is not a fan of repeat meals, but he mentioned that he would be happy to eat this weekly. The apple is the secret ingredient in getting the meat nice and tender. Kiwi or Korean pears also do wonders for tenderizing the meat!


  • 2 to 2.5 lbs flank steak
  • 1/4 of medium sized onion
  • 1/4 of medium sized apple, unpeeled
  • 6 cloves garlic
  • 1″ segment ginger, peeled
  • A couple turns of ground black pepper
  • 1/2 cup soy sauce
  • 3 tbsp clear liquor that isn’t flavored too strongly (vodka or rum is good)
  • 1 tbsp mirin
  • 2 tbsp honey or corn syrup
  • 1 tbsp sesame oil
  • 2 tsp sugar
  • 1/2 cup water


  1. Cut steak into nice sized slab. I cut my 2.5lb piece into 5 pieces.
  2. Soak meat in cold water for about an hour.
  3. Puree all ingredients except for the steak in a blender or a food processor until smooth.
  4. Place steak and marinade in a gallon ziploc bag. Allow to marinate at least 24 hours in the fridge.
  5. Lay down a piece of foil on a large skillet or frying pan and preheat on medium high, until a few drops of water dropped on the foil sizzles. The foil is essential – this marinade really gets baked on otherwise!
  6. Take steak out of gallon ziploc and shake off excess marinade. Lay down on pan without crowding the pan or having the pieces touch. Allow to cook for 4 minutes on each side without disturbing. This yields a medium rare steak.
  7. Allow to rest for 5 minutes. Slice against the grain. Serve with rice and kimchi.



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