- 1 1/2 pounds boneless Wagyu rib-eye steak (or strip)
- 1/2 Korean pear, peeled and coarsely grated
- 1/4 cup tamari (gluten free soy)
- 2 tablespoon brown sugar
- 2 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon minced pickled ginger
- 1 tablespoon gochujang (Korean red pepper paste) 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
- In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon-size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
- Serve immediately, garnished with green onions and sesame seeds, sweet chili sauce, sriracha mayo, cilantro and a sunny-side-up egg.