Dear Cindy,

I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA?  xoxo

KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2

For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced  ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced

– Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.

– Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.

– Continue with beef portion of recipe.

For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced

– Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.

– Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.

– Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.

-Toss salad with vinaigrette and serve with beef.

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