Skirt Steak Bulgogi

Ingredients

  • 2

    pounds skirt steak, cut into 4-inch-long pieces

  • 1

    medium Asian pear or Fuji apple (about 8 ounces), peeled, cored and chopped

  • 1

    cup chopped yellow onion, plus 1 large yellow onion, cut into ½-inch-thick rounds

  • 10

    large garlic cloves, peeled

  • 1

    (2-inch) piece fresh ginger, peeled and chopped

  • ¼

    cup soy sauce

  • ¼

    cup maple syrup

  • 2

    tablespoons granulated sugar

  • Kosher salt (Diamond Crystal) and black pepper

  • 2

    bunches scallions

  • Neutral oil, such as vegetable or canola, for grilling

  • Steamed white rice, for serving

Preparation

  1. On a large cutting board, pound the steak until it is 1/8-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.
  2. In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 teaspoon salt and 1 teaspoon pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.
  3. When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
  4. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade. (See Tip for stovetop method.)
  5. Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.