Grilled Korean-Style Skirt Steak

Alongside the Kimchi Fried Rice, this is another recipe from the October issue of Food Network Magazine. Called Korean style marinade, the usage of cola hardly has anything to do with Korean cooking. It reminded me of a time when cola was very popular in some Chinese cooking too. 

Regardless, it's a clever way to add cola into a marinade. Not only the sugar content of it works as a sweet sauce, the acidity also tenderizes the meat and therefore allows all the flavors in the marinade to pierce through the meat's tissue. It's very important to pierce some holes with a fork on the steak before marinating. The result is these perfectly grilled medium rare steaks with tons of flavors. My boyfriend went crazy for them and said we're one more step closer to our catering business.

4 servings

Ingredients:

• 2 pounds skirt steak, trimmed and cut crosswise into 4 - 5 1" pieces
• 3 tablespoons sesame seeds
• 4 cloves garlic, minced
• 1 cup cola
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup toasted sesame oil
•  kosher sea salt and freshly ground pepper
• 1 large white onion, cut into 2-inch-thick wedges
• 6 to 8 slices thick-cut bacon 

Directions:

1. Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
2. Combine the sesame seeds, garlic, cola, soy sauce, honey, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate overnight.
3. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare.

Individual Beef Wellington

I realized that my butcher at Whole Foods gave me 2 pieces of 1" thick beef tenderloin instead of 2" thick until I got home. But I was going to make beef wellington tonight! I had to use what I got. So I stacked these two 1" pieces up and came up with this beef wellington's countryside brother. It turns out, it's even more flavorful thanks to the extra layer in the middle between the two pieces of meat so it allows more sauce to sneak in. It's so moist and juicy that when you cut into it, the juices splash!

Maybe I can name it beef steak pocket? After all, it doesn't matter what it's called, right?

1 serving

Ingredients:

• 2 pieces of 1" thick beef tenderloin 
• 2 1/3 tablespoons Boursin garlic and chive cheese
• 3 tablespoons canola oil
• 1/4 sheet puff pastry (I use Dufour)
• 1 small shallots, minced
• 3 tablespoons minced white button mushroom
• 1 teaspoon fresh thyme, minced
• 1 teaspoon water
• 1 egg
• kosher sea salt
• fresh ground pepper

Directions:

1. Heat canola oil on high heat in a pan until it smokes. Season beef tenderloin on both sides and cook for 1 to 1.5 minutes on each side. Remove and set aside.
2. Sautee shallots, mushroom and thyme in the same pan for 5 minutes. Lightly season with salt and pepper. Remove and let cool.
3. Prepare egg wash. Crack the egg and mix it with 1 teaspoon of water. Set aside.
4. Roll out the puff pastry to a 13" x 15" square. Place 1 piece of beef tenderloin in the center, spread 1 teaspoon of boursin cheese and add 1 teaspoon of mushroom mixture. Put the other piece of beef tenderloin on top. Spread with 2 tablespoons cheese and top with the rest of the mushroom mixture.
5. Brush the corners and sides of each square with the egg wash, fold each corner up to the center, tuck in the sides, and press lightly to seal.
6. Cover and chill overnight in the fridge.  
7. Remove it from the fridge and brush again with egg wash. Preheat oven to 425 degrees. Bake for 20 to 25 minutes, or until golden brown. Serve hot.