Spicy Korean short ribs and grilled steak with chimichurri sauce
Published Wednesday, June 21, 2017 1:36PM CST
Spicy Korean Short Ribs
These are quicker than minute steak…and tastier too! This cut of beef is not readily available in grocery stores but most butchers carry them, or can cut them for you. Just ask for Korean ribs or Maui ribs, or short ribs with four button bones and get them cross cut into slices about ¼” thick. These should ideally be marinated overnight.
2 lbs Korean short ribs, or Maui ribs
1/3 cup soy sauce
¼ cup liquid honey
2 tbsp Asian sesame oil
2 cloves garlic, minced
2 tbsp rice wine vinegar
1 tbsp grated fresh ginger
1 tbsp, or more Sriracha sauce or other hot sauce
fresh cilantro, for garnish
sliced green onions, for garnish
Place the ribs into a large ziplock bag.
In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic, rice wine vinegar, grated ginger and Sriracha sauce. Pour over the ribs. Seal the bag and toss to coat the ribs. Refrigerate overnight.
To grill, preheat the BBQ to high, about 400°F.
Grill the ribs, in batches, over direct heat, about 1 minute per side, closing the lid between turns. Remove to a platter to keep warm.
Garnish with chopped cilantro and sliced green onions.
Grilled Steak with Chimichurri Sauce
Chimichurri sauce is a specialty of Argentina and Uruguay and is typically served with grilled meat. There are many variations of chimichurri but almost all include chopped herbs, garlic, olive oil and red wine vinegar. The acidity of the vinegar combined with the flavours of the herbs, garlic and oil pairs really well with steak. Use this sauce to punch up a cheaper cuts of steak like hangar, short rib (bone out) or a tri-tip roast. Or pair it with a great sirloin or striploin steak like we did. It’s tough to go wrong!
For this recipe you will need:
Steaks for grilling
1 cup (packed) fresh parsley (typically one bunch from the grocery store)
4 or 5 Cloves of Garlic (check the size – we used only two in this episode as they were enormous cloves from CJ’s garden!)
2 tablespoons of fresh oregano leaves (if you can’t find fresh, try to use the freeze dried variety. You can also try cilantro.)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon kosher salt or sea salt
¼ to ½ teaspoon of red pepper flakes
Fresh cracked pepper to taste
Combine all ingredients in a blender or food processor until finely chopped (or chopped to your liking). If you are worried about presentation, only put the herbs and garlic in the food processor and chop. Whisk in the oil, vinegar, red pepper flakes, salt and pepper afterward. This will keep the oil more translucent.
For the steaks, remove from refrigerator at least 30 minutes before cooking. Lightly coat the steaks with olive oil and generously season with salt and pepper. Place on a rack and allow to sit for at least 30 minutes to an hour. Salt draws out moisture over time but the steak will reabsorb it, allowing the flavour to better penetrate the meat. Set up your grill for indirect cooking, with a hot side and cool side. Preheat grill to at least 450 to 500 degrees Fahrenheit. Sear steaks on the hot side of the grill, typically 1-2 minutes per side for a 1” thick steak. Finish cooking on the cool side of grill with the lid closed, about another 2-4 minutes depending on the size of the steak or to an internal temperature of 130 degrees Fahrenheit for medium rare . For best results use a good quality thermometer to test for doneness (like a Thermapen).