Korean Beef Bulgogi

1 ½ pounds boneless rib eye steak ½ small pear, peeled and coarsely grated ¼ cup reduced sodium soy sauce 2 tablespoons light brown sugar 2 tablespoons toasted sesame oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon gochujang (Korean red pepper paste) 2 tablespoons vegetable oil, divided 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. (If you do not have a cast iron grill pan, you can also use a large cast iron skillet.) Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.