Delicious grass-fed flank steak marinated in Korean flavors, seared and thinly sliced, then stuffed into green crepes with quick pickles and Asian pear. A spicy, tangy, sweet, beefy delight!
Ingredients: Servings: 6
1 Grass-Fed Beef Flank Steak
1 T + 1 t Sesame Seed Oil
¼ Asian Pear
1 T + 1 t Gochujang
½ C Soy Sauce
1 T Bourbon
1 bunch Green Onions
1 C Cake Flour
1 C Whole Milk
¼ C Water
2 Eggs + 2 Egg Yolks
½ C Unseasoned Rice Wine Vinegar
1 T + 1 t Salt
1/3 C + 1/3 C Sugar
1 Garlic Clove, peeled
4” length of Daikon
1. Cut the roots off the green onions. Cut the white portions off of the green portions. You’ll be using the greens in the crepe batter, and the whites in the beef marinade.
2. Chop the white portion of the onions & put the pieces in a blender with the tablespoon of gochujang, tablespoon of sesame oil, bourbon, soy sauce, garlic, and a third cup of the sugar. Blend until smooth.
3. Pour the marinade over the flank steak, flip it to coat both sides, and then let it marinate for a few hours.
4. Clean the blender. Chop the green onion greens. Put them in the blender with the milk, eggs, teaspoon of salt, egg yolks, water & cake flour. Blend until smooth, then let the batter sit for an hour.
5. After resting the batter for an hour, it should have the consistency of heavy cream. If the batter is too thick, thin it with water. If it’s too thin, thicken it by adding milk.
6. Get a large non-stick skillet hot. Pour in enough crepe batter to coat the pan, swirling it to spread it across the bottom. The pan should be hot enough that the batter immediately starts to cling to the pan, but not so hot that it sets too much to swirl before you’re done spreading it.
7. Cook the crepe until the top looks dry, then flip it and cook the other side for just a few seconds. Remove the crepe from the pan and let it cool.
8. Repeat steps 6 & 7 to make all your crepes, taking care not to stack them until they’ve completely cooled.
9. Peel and very thinly slice the carrots. Peel the cucumber and cut it in half lengthwise. Scoop out and discard the seeds, then thinly slice it. Peel, core and thinly slice the daikon.
10. In a small pot combine the remaining 1/3 cup of sugar, rice wine vinegar, and tablespoon of salt. Heat it just until the sugar and salt dissolve, then pour it over the thinly sliced vegetables.
11. Remove the core from the quarter of the Asian pear. Cut it into thin, delicate matchsticks (julienne). Toss it in the lemon juice to coat.
12. Remove the steak from the marinade and scrape off any marinade still clinging to it. Don’t throw the marinade away. Cook the steak on the stove or grill to your desired level of doneness (we recommend no further than Medium).
13. Let the steak rest, loosely covered with foil, while you heat the marinade just to a boil.
14. Thinly slice the steak against the grain. Fill each crepe with some of the steak, pickles (drained), and Asian pear.
15. Serve the crepes with the simmered marinade as a dipping sauce.