KOREAN-MARINATED FLANK STEAK

w/ Green Onion Crepes & Pickled Vegetables

Bright, colorful green onion crepes stuffed with bold, Korean inspired flavors.  Delicious!

You could substitute herbs for the green onions in the crepes if desired (basil is particularly nice).

Ingredients:                               Makes 6 Servings1 Grass-Fed Beef Flank Steak
1 tsp Gochujang
1 tsp Sesame Seed Oil
¼ Asian Pear
Lemon Juice

Marinade:
½ cup Soy Sauce (could substitute tamari soy sauce)
1/3 cup Granulated Sugar (could substitute brown sugar for a different flavor)
1 clove of Garlic, peeled
1 bunch of Green Onions – white portions
1 tbsp Whiskey or Bourbon (we used Knob Creek)
1 tbsp Gochujang
1 tbsp Toasted Sesame Seed Oil

Crepe Batter:1 cup Whole Milk (could substitute soy or almond milk)
¼ cup Water
2 Whole Eggs
2 Egg Yolks
1 cup Cake Flour (could substitute all-purpose flour, but cake is better)
1 tsp Salt
1 bunch of Green Onions – green portions

Pickled Vegetables:½ cup Unseasoned Rice Wine Vinegar
1/3 cup Granulated Sugar
1 tbsp Salt
2 Carrots, peeled & thinly sliced on the bias
½ Cucumber, ½ peeled (alternating strips), halved, seeded & thinly sliced
4” portion of Daikon Radish, peeled, cored & thinly sliced

Directions:
1.  Make the Marinade:Roughly chop the green onion whites (discarding the root end).  Combine the marinade ingredients in a blender.  Blend until smooth.

2.  Dip both sides of the steak in the marinade to coat.  Then drop the steak into the marinade and marinate for a couple of hours.

3.  Make the Crepe Batter:Cut the green portions of the green onions off (reserve the white portions for the marinade).  Cut the green portions into 1 inch lengths.

Combine the whole milk, eggs, egg yolks, water, cake flour, green onions & salt in a blender.

Blend to combine into a smooth batter.  Strain the batter to remove any lumps.

Let the batter rest for about 1 hour – the batter should have the consistency of heavy cream.  If it’s too thick, add a little water, if it’s too thin, add more milk.

4.  Cook the Crepes:Heat a large non-stick pan.  Add enough batter to coat the bottom of the pan (approximately 2oz in a 9” pan).  The pan should be hot enough that the crepe clings to the pan, but cool enough that you can coat the whole bottom with a swirl before it starts to set.

When the top of the crepe looks dry, flip the crepe and very briefly cook the other side.  Neither side of the crepe should be starting to brown.

Set each finished crepe aside to cool.  Do not pile them on top of each other (until they’ve cooled) or they will continue to cook (and lose their color).

5.  Optional: Use a small plate (as a guide) and a pairing knife to cut the edges off of the crepes for a cleaner presentation.

6.  Make the Pickles:Combine the salt, sugar and rice wine vinegar in a small pot.  Heat until the sugar and salt dissolve.

Remove the pickling liquid from the heat, pour it into a separate bowl, and add the sliced vegetables.

7.  Core and julienne the Asian pear.  Put it in a small bowl with just enough lemon juice to coat (to prevent browning).

8.  Heat a large, oiled frying pan over high heat (or oil & preheat a grill (not too hot, lest the sugar burn)).  Scrape most of the marinade off of the flank steak.

9.  Pour the remaining marinade into a separate pan & bring it just to a boil.  Remove it from the heat

10.  Sear the flank steak on both sides in the hot pan (or a grill), flipping as necessary, until it develops a dark (but not burnt) crust (we recommend cooking to Medium or less).  Remove it from the pan/grill and let it rest.

11.  Put the hot marinade in a bowl. Add the remaining teaspoon of gochujang & sesame seed oil.

12.  Thinly slice the steak on the bias, against the grain.

13.  Fill each crepe with some of the steak and Asian pear.  Serve with the pickled veggies on the side or underneath & a small bowl of the marinade sauce for dipping/drizzling.  You can add a little extra chopped green onion as a garnish if desired.

Any leftover crepes can be frozen (separated with parchment paper, wax paper, or a little nonstick spray) in an air-tight container.  Just take them out of the freezer and move them to the fridge the day before you need them to thaw.

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