Black and Blue Beef

These Korean-flavored steaks are meant to be charred on the outside and rare in the middle. Such a treat!!!

4 x 1 1/2″ rib-eye steaks
5 tbs. soy sauce
2 tbs. sesame oil
3 garlic cloves, minced or crushed
1″ piece ginger, peeled and minced or grated
4 scallions, chopped
2 tsp. sugar
black pepper

Mix everything except the steaks in a shallow dish or resealable plastic bag. Add the steaks and turn over if using s dish or squish them about if using a bag. Leave in the fridge overnight or , if you are pressed for time, at room temperature for an hour.

Grill the steaks on a viciously hot grill or griddle for about 5 minutes per side for rare or longer to your liking. Leave to stand for a few minutes before carving into thin slices.

Nigella recommends eating them mounded on plain steamed rice, stuffed into buns with barbecue or steak sauce or piled on a thin flatbread.

Serves 4

 

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