Kalbi is a traditional marinade for barbecue short ribs and other Korean meats. In this recipe, chef Nick Flynn from the Intercontinental Hotel in Seoul uses it to marinate steak after cooking, then reduces it for a sauce. Serve with bok choy, roasted garlic and rice. This can be made ahead of time and baked when needed.
- 3 8-ounce New York sirloin steaks, 1 1/4 inches thick
- Salt and freshly ground pepper
- 2 cups beef stock
- 1/2 cup light soy sauce
- ½ cup rice wine vinegar
- 2 teaspoons sesame oil
- ¼ cup sugar
- 1 cup chopped onions
- 2 tablespoons chopped garlic
Preheat grill to high.
Season steaks and grill for four minutes a side. Combine marinade ingredients and immerse hot steaks in marinade for one hour at room temperature.
Preheat oven to 400F.
Remove steaks from marinade and place on baking sheet. Pour marinade into a skillet, bring to boil and reduce until beginning to thicken. Add stock and boil until it coats a spoon. Strain out onions. If it's not thick enough, add one teaspoon of cornstarch mixed with one tablespoon of water and bring to a boil.
Roast steaks for four minutes and remove from oven. Let rest and slice thinly. Divide among four plates and drizzle with sauce. Serves 4.