Apple-Soy Marinated Skirt Steak Lettuce Wraps (Ssam)

Ingredients

Tick the ingredients as you go

Beef and marinade

• 2 lb (1 kg) skirt, flank or hanger steak
• 2 cups apple juice
• 1/2 cup light soy sauce
• 5 garlic cloves, minced
• 1/2 brown onion
• 1 tsp sesame oil
• 1 tsp freshly ground black pepper

Ginger-scallion sauce

• 8 oz (250 g) shallots or scallions, thinly sliced
• 5 g fresh ginger, finely chopped or minced
• 4 tbsp grapeseed oil or other neutral oil
• 1 1/2 tsp light soy sauce
• 3/4 tsp sherry vinegar
• 3/4 tsp salt, adjusted to taste

Ssam sauce

• 1 tbsp ssamjang (Korean fermented soybean and chili paste)
• 1/2 tbsp gochujang (Korean chili paste)
• 1/4 cup sherry vinegar
• 1/4 cup grapeseed oil or other neutral oil

To serve

• 3 small heads butter (bibb) lettuce, leaves separated, washed and dried

Instructions

1. 1

   Put the steak in the marinade, cover and refrigerate overnight at minimum and up to 24 hours.

   
2. 2

   Take the steak out of the marinade. Get a grill or heavy-based skillet smoking hot over very high heat, then cook the steak to the doneness you like.

   
3. 3

   Move the steak to a plate, tent it loosely with foil and let it rest for 5 to 10 minutes.

4. 4

   Stir together all the ginger-scallion sauce ingredients.

6. 5

   Mix the ssam sauce ingredients until smooth.

7. 6

   Cut the steak across the grain into slices about 0.5 cm (0.2 inch) thick.

   
8. 7

   Bring the steak to the table with the lettuce leaves and both sauces in small bowls.

9. 8

   To eat, lay a slice of beef in a lettuce cup, spoon on a little of each sauce, wrap it up and enjoy.