Ingredients
Radish salad
- 1 large bunch radishes trimmed and cut into matchsticks
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
- 1 garlic clove finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon gochugaru or Aleppo-style pepper or chipotle chile flakes
- 1 ½ teaspoons packed dark brown sugar
2 scallions thinly sliced
Steak and mushrooms
- 1 medium Asian pear peeled and finely grated; or 1 cup unsweetened applesauce for the base recipe
- 4 garlic cloves finely chopped, plus sliced garlic to serve
- 1 1-inch piece ginger peeled and finely grated
½ cup soy sauce- ¼ cup packed dark brown sugar
- 1 tablespoon toasted sesame oil
- 1 scallion thinly sliced, plus more to serve
- freshly ground black pepper to taste
- 1 lb flank or skirt steak
- 8 oz king trumpet mushrooms sliced lengthwise 1/2 inch thick
To serve
vegetable oil for grill- romaine lettuce leaves for wrapping
Instructions
- Toss the radishes with their salt and leave for about 5 minutes, until they release liquid. Squeeze gently and pour off the liquid. Toss with the radish garlic, vinegar, gochugaru, sugar and scallions. Refrigerate until serving.
- Mix the pear, steak garlic, ginger, soy, brown sugar, sesame oil and sliced scallion. Season with pepper. Divide between two bowls before adding raw meat, then coat steak in one and mushrooms in the other. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Prepare a grill for medium-high heat and oil the grate. Lift the steak and mushrooms from their separate marinades and discard the used mixtures. Grill the steak, turning once, until browned and at least 145°F in the thickest part. Begin checking after about 3 minutes per side. Rest on a clean board for 5–10 minutes.
- Grill the mushrooms for about 3 minutes per side, until tender and lightly charred. Slice the rested steak thinly across the grain.
- Serve steak and mushrooms with romaine leaves, sliced garlic, extra scallions and the chilled radish salad for wrapping.
Notes
Makes 4–6 servings; the serving adjustment starts at 6.
Keeping steak and mushroom marinades in separate bowls avoids raw-meat contact with the vegetables.
The steak needs at least 145°F followed by a minimum 3-minute rest; the instructions allow 5–10 minutes.
