Sommelier Lindsey Thomas, of Pappas Bros Steakhouse in Houston recommends the Korean Beef Ssam Lettuce as the perfect pairing with an off-dry to sweet Riesling, so incredibly well with the complexity of the sweet, spicy, savory flavors found in this dish.
This recipe is courtesy of Beef Loving Texans.
- 1 ½-2 lbs. Flank Steak
- 2 heads bibb lettuce, leaves separated and washed
- 1 cup apple juice
- ½ cup pineapple juice
- ½ cup soy sauce
- 1 white onion, thinly sliced
- ½ Tbsp. toasted sesame oil
- 1 Tbsp. honey
Ssamjang Dipping Sauce Ingredients
- 2 Tbsp. Korean seasoned soybean paste (doenjang) or red miso paste
- 2 Tbsp. Korean chili paste (gochujang)
- 1 Tbsp. toasted sesame oil
- ½ tsp. soy sauce
- 1/4 tsp. salt
- 1 Tbsp. honey
- 1 Tbsp. rice wine vinegar
- 4 garlic cloves, minced
- 1 tsp. toasted sesame seeds
- Steamed rice
- Spicy cucumber salad
- Bean sprout salad
- Combine marinade ingredients in a food safe plastic bag. Add Flank Steak and marinate for 30 minutes to 24 hours.
- Preheat gas or charcoal grill to 400℉. Remove meat and discard marinade. Lightly season Flank Steak with salt and pepper. Place steak on oiled grates and grill for approximately 5-6 minutes on each side, flipping only once. Cook until steak reaches an internal temp of 145℉ in the thickest part of the steak. Transfer the steak to a platter and allow to rest for 5-10 minutes before slicing against the grain.
- While the steak is resting, whisk all dipping sauce ingredients together adding small amounts of hot water until sauce has reached desired consistency.
- Fill bibb lettuce cups with steak and top with ssamjang and desired toppings.