Photo: Marcus Nilsson
Chef Dale Talde of Talde in Brooklyn pairs these with kimchi (Korean-style pickled cabbage), rice, and grilled scallions: Thread scallions onto skewers, brush with oil, season, and grill until softened and charred, 3 to 5 minutes.
DirectionsActive time: 45 minutes
Total time: 5 minutes
Using a blender, puree soy sauce, sugar, oil, pepper flakes, garlic, and pear until smooth. Transfer to a large bowl. Add beef, tossing to coat. Cover and chill 1 hour.
Preheat grill to medium-high heat. Meanwhile, soak 8 (10- or 12- inch) wooden skewers in water for 20 minutes. Drain beef (discarding marinade) and thread onto skewers. Grill, turning occasionally, until medium-rare, about 10 minutes. Transfer to a platter and serve.
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From the July 2012 issue of O, The Oprah Magazine
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