Steak ssam

• 2 cups apple juice
• 1/2 cup soy sauce, plus 2 teaspoons
• 1/2 yellow onion, thinly sliced
• 5 cloves garlic, roughly chopped
• 1 teaspoon Asian toasted sesame oil
• 1 1/2 pounds hangar, skirt, or flank steak
• 2 bunches scallions, thinly sliced (white and greens)
• 1/2 cup minced fresh ginger
• 1/4 cup neutral oil
• 3/4 teaspoon sherry vinegar
• 1 cup kimchi
• 2 large heads bibb lettuce, leaves separated and washed
• 3 cups cooked white rice

Procedures

1. 1

   In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. Add the steak and turn to coat. Marinate for 40 minutes at room temperature (or up to a 24 hours refrigerated).

2. 2

   While the meat marinates, combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Stir well to combine.

3. 3

   In a small food processor, process the kimchi into a puree.

4. 4

   Prepare a grill or heat a grill pan on high. Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut. For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.

5. 5

   Remove the steak to a platter and allow it to rest for a full five minutes. Slice against the grain on a 30 degree angle into 1/4-inch thick pieces.

6. 6

   Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.