Despite its simplicity, this preparation of steak is delicious. Sesame oil plays a major role in the dish. Due to its low smoke point, this oil is most often used as a flavor enhancer rather than a cooking oil in Asian dishes. Here, it imparts a toasty, nutty and deeply savory flavor profile to the gireumjang sauce, the accompaniment to a quick seared flank steak.
Gireumjang translates to “oil sauce.” Comprised of just 3 ingredients, sesame oil, salt, and black pepper, it is traditionally one of the main dipping sauces for Korean barbecue. Most often served with pork belly, the sauce also works well with beef. While it might seem too rich to dip a relatively fatty meat in more oil, sesame oil is less heavy than most others. Gireumjang accentuates with savoriness and results in a complex, rich umami dish, perfect for this easily prepared beef dish.
Sesame Salt & Pepper Steak
Sesame Salt & Pepper Steak (adapted from A Common Table: 80 Recipes and Stories From My Shared Cultures by Cynthia Chen McTernan via washingtonpost.com) Total Time Required: 20 minutes, Makes: 2 – 3 servings
Ingredients:
Steak:
- 1 pound flank steak (about 3/4-inch thick)
- 1 tablespoon neutral oil
- 1/8 teaspoon fine salt
- 1/4 teaspoon freshly cracked black pepper
Gireumjang Sauce:
- 1 teaspoon fine salt
- 1 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons untoasted sesame oil
Directions:
Heat a large cast-iron skillet over medium-high heat. Rub the meat with the oil all over, then season with the salt and pepper.
Season the steak with salt and pepper.
Place the steak in the skillet and cook, undisturbed, for 3 to 4 minutes, until a crust forms on the bottom.
Cook the steak.
Turn the steak over (if it does not release fairly easily from the pan, give it another 30 seconds). Cook for 2 to 3 minutes, or until the internal temperature registers 130º to 135º F for medium-rare and 150º to 155º F for medium-well.
Turn the steak over and continue to cook.
Transfer the steak to a cutting board to rest for 10 minutes.
Allow the steak to rest for 10 minutes.
While the steak is resting, whisk together the salt, pepper, and sesame oil in a small bowl, until well blended. The salt won’t quite dissolve, but it should be thoroughly moistened.
Whisk together the salt, pepper and sesame oil.
Cut the steak against the grain into slices.
Cut the steak into strips against the grain.
Drizzle the steak with some of the sauce, and serve the rest of the sauce alongside, for dipping.
Serve the steak with the sauce.
Refrigerate any leftover steak for up to 4 days, and the leftover sauce for up to 2 weeks.
Leftover steak can be kept refrigerated for up to 4 days.
Quick, simple, and delicious! ~Linda
Sesame Salt & Pepper Steak (adapted from A Common Table: 80 Recipes and Stories From My Shared Cultures by Cynthia Chen McTernan via washingtonpost.com) Total Time Required: 20 minutes, Makes: 2 – 3 servings
Ingredients:
Steak:
- 1 pound flank steak (about 3/4-inch thick)
- 1 tablespoon neutral oil
- 1/8 teaspoon fine salt
- 1/4 teaspoon freshly cracked black pepper
Gireumjang Sauce:
- 1 teaspoon fine salt
- 1 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons untoasted sesame oil
Directions:
Heat a large cast-iron skillet over medium-high heat. Rub the meat with the oil all over, then season with the salt and pepper.
Place the steak in the skillet and cook, undisturbed, for 3 to 4 minutes, until a crust forms on the bottom. Turn the steak over (if it does not release fairly easily from the pan, give it another 30 seconds). Cook for 2 to 3 minutes, or until the internal temperature registers 130º to 135º F for medium-rare and 150º to 155º F for medium-well. Transfer the steak to a cutting board to rest for 10 minutes.
While the steak is resting, whisk together the salt, pepper, and sesame oil in a small bowl, until well blended. The salt won’t quite dissolve, but it should be thoroughly moistened.
Cut the steak against the grain into slices. Drizzle the steak with some of the sauce, and serve the rest of the sauce alongside, for dipping. Refrigerate any leftover steak for up to 4 days, and the leftover sauce for up to 2 weeks.