Grilled Beef Bulgogi Wraps

Ingredients

Grilled beef bulgogi:

• Two 10-ounce Silver Fern Farms 100% Grass-Fed New Zealand Angus Beef Rib-eye Steaks
• ½ cup low-sodium soy sauce
• ⅓ cup lightly packed brown sugar
• 2 tablespoons mirin
• 2 tablespoons toasted sesame oil
  
• 1 tablespoon gochujang
  
• 1 small Asian pear, peeled, cored, and roughly chopped
  
• 1 small yellow onion, peeled and roughly chopped
  
• 1-inch piece fresh ginger, peeled and roughly chopped
  
• 4 cloves garlic
  
• Kosher salt and ground black pepper, to season
  

To serve:

• Butter or leaf lettuce
  
• Pickled daikon radish and carrots (see Notes)
  
• Fresh herbs of choice (cilantro, mint, Thai basil, etc.)
  
• Soy vinaigrette (see Notes)
  

 

Method

Marinate the steak: Place the rib-eye steaks in a large bowl or resealable plastic bag. In a food processor or blender, combine the remaining ingredients (soy sauce through garlic). Season with about 1 teaspoon kosher salt and ground black pepper. Blend or pulse until well combined. Pour the bulgogi marinade over the ribeye, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 12 hours, or up to 3 days.

Grill prep: At dinnertime, prepare the grill for medium-high direct heat (450–500°F). Once preheated, clean the cooking grates with a grill brush. Meanwhile, remove the marinated steak from the fridge to come to room temperature and prep any lettuce cup toppings you plan to serve.

Grill the bulgogi steak: Shake off and discard any excess marinade from the steaks, then place them directly on the grill grates. Close the lid and grill for 2-4 minutes per side, depending on desired doneness. About 3 minutes per side yields a nice medium. Transfer the steaks to a plate or small baking sheet and let rest for at least 5 minutes before slicing.

Slice and serve: Thinly slice the steak against the grain. Serve with lettuce cups and your favorite toppings—pickled veggies, fresh herbs, a tangy soy vinaigrette... the sky’s the limit! Enjoy!

NOTES
For pickled veggies: Combine equal parts rice vinegar, water, and granulated sugar in a small saucepan. Heat until the sugar dissolves. Pour the hot liquid over finely sliced or shredded carrots and daikon radish. Let sit for at least 15 minutes (or refrigerate for up to 1 week).

For a quick soy vinaigrette: Whisk together 3 parts soy sauce, 2 parts sesame oil, and 1 part each rice vinegar, sugar, and gochujang. Taste and adjust as needed.