Big Beef-Out: Korean-Style Rib-Eye Steaks

Rib-eye steak and Korean flavors are an irresistible combination to a meat-lover like me. In this recipe, the even marbling of the rib-eye quickly absorbs the intense flavor of the Asian marinade.

Serve the steak with a salad of baby or European greens tossed with a slightly sweet, tangy ginger dressing, the perfect counterbalance to the steak’s robust flavors.

To complete the meal, offer tall cold glasses of tea.

Kalbi Rib-Eye Steaks

Active Work Time: 10 minutes * Total preparation Time: 20 minutes

If you have more time, marinate the steaks up to 1 hour.

2 (8- to 12-ounce) rib-eye steaks

1/2 teaspoon salt

1/2 teaspoon white pepper

1/3 cup soy sauce

2 tablespoons sesame oil

1 teaspoon Worcestershire sauce

3 cloves garlic

1/4 cup minced onion

1 to 2 teaspoons toasted sesame seeds

1/2 red onion, sliced

* Season steaks with salt and pepper, and let stand 10 minutes at room temperature.

* Combine soy sauce, sesame oil, Worcestershire sauce, garlic, and brown onion in blender and puree until smooth. Pour over steaks and marinate 5 to 10 minutes.

* Remove steaks from marinade. Cook steaks on grill pan over high heat until desired doneness, about 3 to 5 minutes per side for rare. (Steaks can also be cooked on outdoor grill.) While preparing steaks, grill red onion a few minutes on each side. Remove steaks from grill pan, sprinkle with toasted sesame seeds and let rest 5 minutes. Serve with grilled onion.

4 servings. Each serving: 289 calories; 899 mg sodium; 75 mg cholesterol; 18 grams fat; 4 grams carbohydrates; 27 grams protein; 0.24 gram fiber.

Salad With Tangy Ginger Dressing

Active Work Time: 5 minutes * Total Preparation Time: 15 minutes

1/2 cup minced onion

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced ginger root

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup soybean oil or peanut oil

1 (5-ounce) bag prepared lettuce

* Combine onion, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper in blender on high speed. Add oil in small stream and mix until blended. Chill at least 10 minutes. (Makes 1 3/4 cups.)

* To serve, divide lettuce among 4 serving bowls and toss each with 2 tablespoons dressing.

4 servings. Each serving, with 2 tablespoons dressing: 248 calories; 724 mg sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 2 grams protein; 0.56 gram fiber.

MENU

Kalbi Rib-Eye Steaks

Salad With Tangy Ginger Dressing

INGREDIENTS

Shopping List

Celery

Ginger root

Lemon

Mint sprigs

Bag of prepared lettuce

Red onion

Sesame seeds

Rib-eye steaks

Staples

Garlic

Ketchup

Oil

Onion

Rice vinegar

Sesame oil

Soy sauce

Sugar

Worcestershire sauce

GAME PLAN

30 minutes before: Prepare marinade for steaks and pour over. Make salad dressing and chill.

20 minutes before: Boil water for green tea and steep.

15 minutes before: Grill steaks and red onion.

5 minutes before: Top steaks with sesame seeds and let rest. Pour tea over ice. Toss salad with dressing.

Place mats and salad plate from Saks Fifth Avenue home store, Pasadena.