1-1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon Gochujang (Korean red pepper paste)
2 tablespoons vegetable oil, divided
1 teaspoon toasted sesame seeds
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
- In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
- Serve immediately, garnished with sesame seeds, if desired.