A flavorful flank steak marinade inspired by Korean bulgogi.
Ingredients
1/2 cup water
1/4 cup olive oil
1/2 cup mashed canned pear (about 2 large halves from a 10-ounce can of pears in juice)
2 tablespoons packed brown sugar
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 pounds flank or skirt steak
2 cloves garlic, minced
Instructions
Place the water, olive oil, mashed pear, brown sugar, sesame oil, salt, and red pepper flakes in a glass measuring cup and whisk to combine.
Place the flank steak and garlic in a large zip-top bag and pour the marinade over the steak. Seal the bag and refrigerate at least 1 hour or overnight before cooking.
