This is another great recipe from Fine Cooking’s Grilling magazine. I have made this a couple of times now, both for company and just for us. It’s a hit with adults and kids alike and a great icebreaker in the tradition of messy foods (tacos, spaghetti, meatballs subs, you know what I mean) only more warm weather appropriate, in that its nice and light. Plus, it comes together in no time; you can marinate it for 1/2 an hour if you need to get dinner on the table, or 8 hours if you are trying to get your prep done ahead. Either way is tasty, then the meat cooks in the time it takes the rice to cook. My biggest problem with this recipe is not eating too much; I always think I should have just one more!
1/2 medium Asian pear or 1 whole ripe pear
6 Tbsp soy sauce
1/4 cup sake (I use 2 Tbsp each, rice vinegar and sherry, due to lack of sake in my house)
3 1/2 Tbsp sugar
4 cloves garlic, roughly chopped
Salt and pepper
1 flank steak (mine was about 1 1/2 lbs)
3 green onions, thinly sliced
1 Tbsp sesame oil
1 Tbsp sesame seeds
2 cups cooked rice (I made coconut jasmine rice; just replace the water with light coconut milk when you cook it, the flavour is soooo worth it!)
1 head of leaf lettuce, red or green, washed and separated into leaves
1. Core the pear and roughly chop. Put it into a blender along with soy sauce, sake, sugar, garlic, a pinch of salt and 3/4 tsp freshly ground pepper. Process until smooth, then transfer to a bowl and stir in green onions, sesame oil and sesame seeds.
2. Place the flank steak in a wide shallow dish, then poke all over with the tip of a paring knife. Reserve half a cup of marinade for serving then pour the rest over the meat. Let sit for 1/2 an hour at room temperature, or up to 8 hours in the fridge.
3. Preheat grill to medium high heat and start your rice. Grill the meat for about 5 minutes a side for medium rare (will vary with the thickness of your steak, so use your discretion). Let rest for 5 minutes, then thinly slice across the grain.
4. To serve, place a lettuce leaf on your plate, top with about 1/4 cup of rice, meat and then spoon or pour over sauce. Fold up the bottom of the leaf and then fold the sides in (like a tortilla). I find it easiest to put everything on the table and let everyone make their own.
Enjoy! And make sure you have napkins ready!