Grilled Korean Short Ribs

Who says it is too cold to grill.  Our grill operates 365 days a year.  More than the post office.  Rain, Sleet, Snow.... The flavor in this steak will have you drooling for more.  Beware the short rib is no filet.  Be prepared for a little gristle. It is what makes the meat flavorful.

Recipe from: Epicurious

Ingredients:
1 cup soy sauce
1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)


Directions:
1.  Combine all ingredients in a ziploc bag for 6+ hours.  I like to do this overnight.
2.  Take the meat out to room temperature 30 mins before grilling.  Prepare the grill on med high heat.
3.  Grill 3 mins per side.  Less if you want to see the pink.  Any more and you well have chewy well done steak.

Steak And Chimichurri Toasts

So is it chimiChurri or Chimichurri.  Which C gets the harder accent? Either way, this was the first time I made this sauce.  I never really understood how it could add to the flavor of meat.  I am a purist when it comes to steak. I like to taste the rareness of the beef.  Vampire-like I know.  However, this sauce does add a little something something.  It's not too spicy as it only has a little crushed red pepper.  You can add more if you like the kick!



Ingredients:
1 cup packed fresh parsley 
3/4 cup olive oil 
3 tablespoons red wine vinegar 
2 tablespoons dried oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
2 garlic cloves, minced 
1/2 teaspoon dried crushed red pepper 
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil

Directions:
1.  Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. 
2.  Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
3.  Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
4.  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. 
5.  Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.