For all the Korean BBQ fans out there, this steak and mushroom version gets marinated in a kalbi-style marinade before getting tossed onto the grill. Use large king trumpet mushrooms since they can easily be sliced into thick pieces and hold up nicely on the grill. For a vegetarian main, skip the steak and increase the mushrooms to 1½ lb. (a mix of king trumpet and large clusters of maitakes or oysters works well). Serve with this spicy radish salad or store-bought kimchi and crisp romaine lettuce leaves for tableside wrapping.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Box Grater
$19 At Amazon
Vegetable Peeler
$12 $11 At Amazon
Stainless Steel Mixing Bowls
$37 At Amazon
Tongs
$18 $14 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Radish Salad
Steak and assembly
Preparation
Radish Salad
Step 1
Toss 1 large bunch radishes, trimmed, cut into matchsticks, with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl. Let sit until radishes begin to release liquid, about 5 minutes. Using your hands, squeeze out excess liquid; pour off. Toss radishes with 1 garlic clove, finely chopped, 1 Tbsp. apple cider vinegar, 1 Tbsp. gochugaru, Aleppo-style pepper, or chipotle chile flakes, and 1½ tsp. dark brown sugar. Add 2 scallions, thinly sliced; toss to combine. Chill salad until ready to serve.
Steak and assembly
Step 2
Mix 1 medium Asian pear, peeled, grated, or 1 cup unsweetened applesauce, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely grated, ½ cup soy sauce, ¼ cup dark brown sugar, 1 Tbsp. toasted sesame oil, and 1 scallion, thinly sliced, in a large bowl until brown sugar is dissolved. Season marinade with freshly ground black pepper. Add 1 lb. flank or skirt steak and 8 oz. king trumpet mushrooms, sliced lengthwise ½" thick, to marinade and toss to coat. Cover and chill at least 30 minutes and up to 3 hours.
Step 3
Prepare a grill for medium-high heat; oil grate. Remove steak and mushrooms from marinade, letting excess drip back into bowl; discard marinade. Grill steak, turning once, until lightly charred on the outside and medium-rare (an instant-read thermometer inserted into the thickest part of steak should register 125°), about 3 minutes per side. Grill mushrooms, turning once, until tender and lightly charred, about 3 minutes per side. Transfer steak to a cutting board and let rest 5–10 minutes. Transfer mushrooms to a platter.
Step 4
Slice steak against the grain ¼" thick; transfer to platter. Serve steak and mushrooms with romaine lettuce leaves, sliced garlic, more scallions, and radish salad for making lettuce wraps.
