Ingredients

• 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

Directions

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes.
2. Unwrap and slice across the grain into 1/4-inch thick slices.
3. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang.
4. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
5. 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.)
6. 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.
7. Repeat with remaining 1 tablespoon vegetable oil and steak.
8. Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes