½ Asian pear
¼ c. soy sauce
1½ T. honey
1 tsp. ginger, grated
3 cloves garlic, minced
½ tsp. chili flakes
2½–3 lbs. beef shortribs, sliced about ¼” thick
2 T. sesame seeds, toasted
2 T. green onions, minced
Peel and core the Asian pear. Grate into a bowl on the fine side of a box grater. Add the soy sauce, honey, ginger, garlic and chili flakes. Stir to combine. Place the beef in a shallow dish and pour the marinade over the top. Cover and marinate overnight in the refrigerator.
To make the dish, remove the beef from the refrigerator and allow to come to room temperature. Heat a grill to high heat. Lay the slices of beef on the hot grill and sear on both sides until cooked through. Baste with the marinade during the last couple minutes of cooking. Garnish with the sesame seeds and chopped green onion.
Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.