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.

Serves 4


  • ½ cup soy sauce
  • 2 Tbsp. sugar
  • 2 Tbsp. toasted sesame oil
  • 1 tsp. crushed red pepper flakes
  • 4 cloves garlic, peeled
  • 1 Asian or Bartlett pear, peeled, cored, and roughly chopped
  • 2 boneless rib eye steaks (about 2 pounds), trimmed and cut into 1½-inch cubes


Active 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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