Knowing we would be in full force renovations, packing and moving this week I made this month's Pass the Cook Book Club recipe way back at the beginning of September. It was still hot and humid and the oven was a no no. It seemed perfect to pick the Ginger Soy Beef with Chile-Tomatoes for the Pass the Cook Book Club posting.
The cookbook of the month was Seoultown Kitchen: Korean Pub Grub to Share with Friends and Family by Debbie Lee. Another option was Spam and Eggs. I couldn't do it. Mr. J was game. But no way for me.
The Ginger Soy Beef with Chile-Tomatoes kabobs were perfect for dinner after a long hot day. Just a little bit of a kick with the marinade but nothing too spicy.
I had leftovers the next day on top of a salad. No dressing needed.
This month was a perfect example of why this club is so much fun. I would never pick up this cookbook on my own but it was fun making something with Koren flare. We now have another go to recipe when we want to grill.
If you want to become a part of the cookbook club read this post and click for the Facebook group. Come join us in the fun!
Ginger Soy Beef with Chile-Tomatoes
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: grill entree
Ingredients (serves 6)
- 1 pound rib-eye steak,
- (about 1in thick), cut into 8 cubes
- 16 grape tomatoes
- 1 Tb finely ground chile powder
- 1 tsp smoked paprika
- 1 Tb sesame oil
- 1 Tb olive oil
- Salt and black pepper, to taste
- ½ yellow onion, cut in quarters
- 1Tb minced fresh ginger
- 1 Tb minced fresh garlic
- ¼ c soy sauce
- ¼ c brown sugar
- ¼ c mirin
- 1 Tb garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ c club soda
- ¼ c sesame oil
- 2 Tb chopped scallions (green parts only, for garnish)
- 8 wooden skewers, soaked in cold water for 30 minutes.
Make the ginger-soy marinade:
In a food processor, mince the yellow onion. Add ginger, garlic, soy sauce, brown sugar, mirin and spices and blend well. Transfer to a mixing bowl and add cola, then whisk in the sesame oil to emulsify the marinade.
Pour half of the marinade over steak cubes in another mixing bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
In a third bowl, place the grape tomatoes, chile-powder, smoked paprika and sesame and olive oils. Toss well until the tomatoes are well coated. Season with salt and black pepper.
Once the meat is marinated, assemble each skewer, starting with a grape tomato, then a cube of steak and finishing with another grape tomato.
Pre-heat a seasoned grill or grill-pan over medium-high heat. Place skewers on the grill and immediately brush with the marinade. Cook for 2 minutes, then turn over and brush the other side with the marinade. Repeat on both sides for a total cook time of 10 minutes, or until the steak is cooked to your desired doneness.
Season with salt and black pepper. Transfer to a serving platter and garnish with scallions. Serve immediately.
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