Most people would call this a Korean Steak or a Korean Marinade, but not us. It is a legend in our family. Or should I say, she is a legend!! We call it FALLON STEAK!!!! That is because I actually got this recipe soooo many years ago from one of the most special friends I could ever ask for. She is truly a gift! Yes, she is Korean, so this marinade is authentically amazing. I must say I have probably made this recipe myself about 5000 times.....it is that good!! That simple and that good!!!
My beautiful, sexy friend Janet is today's featured "V.I.C." in our NEW Chef Circle Section! I am sure if we show Janet lots of love she will share lots of her amazing Korean recipes with us. Give this marinade a try and leave her a comment to let her know how you liked it. Thank you Janet for our FALLON STEAK and for joining our Chef's Circle!!! LOVE, LOVE, LOVE....
In these pictures, you will see, that today I have used a Loin Flap cut of beef. This is very similar to a skirt steak, which is usually my choice. I just decided to change it up today. You can use this marinade with any cut. When I use it with flank steak, especially when I am cooking for a lot of people or a party, I pre-slice the steak, very thin, first. When you marinate the thin cut slices, it is amazing because each slice is soaked in that goodness.. I will also slice it, put it in the marinade and in ziplock bags and freeze them. Then they are ready to go whenever you pull them out. This marinade is equally as amazing with boneless skinless chicken thighs!! You have got to try it!!
FALLON STEAK
1 CUP SOY SAUCE
1 CUP WATER
1/2 CUP SESAME OIL
1/2 CUP SUGAR
1/2 CUP SESAME SEEDS
A WHOLE BUNCH OF SCALLIONS CHOPPED
1 WHOLE HEAD OF GARLIC SLICED THIN
Put all ingredients in a bowl and whisk together. Pour over meat to cover completely. You can also put it in a large ziplock bag. It is best marinated for 24 hours so plan on doing this a day ahead of time.
PS.......Again, I will tell you that using that Pampered Chef Garlic Slicer is amazing. The perfectly thin slices of garlic will stick to the meat when marinating and grilling and really is just perfect here. I couldn't live without mine. If you do not have one.....that is the one thing I would tell you to go buy.
My beautiful, sexy friend Janet is today's featured "V.I.C." in our NEW Chef Circle Section! I am sure if we show Janet lots of love she will share lots of her amazing Korean recipes with us. Give this marinade a try and leave her a comment to let her know how you liked it. Thank you Janet for our FALLON STEAK and for joining our Chef's Circle!!! LOVE, LOVE, LOVE....
In these pictures, you will see, that today I have used a Loin Flap cut of beef. This is very similar to a skirt steak, which is usually my choice. I just decided to change it up today. You can use this marinade with any cut. When I use it with flank steak, especially when I am cooking for a lot of people or a party, I pre-slice the steak, very thin, first. When you marinate the thin cut slices, it is amazing because each slice is soaked in that goodness.. I will also slice it, put it in the marinade and in ziplock bags and freeze them. Then they are ready to go whenever you pull them out. This marinade is equally as amazing with boneless skinless chicken thighs!! You have got to try it!!
FALLON STEAK
1 CUP SOY SAUCE
1 CUP WATER
1/2 CUP SESAME OIL
1/2 CUP SUGAR
1/2 CUP SESAME SEEDS
A WHOLE BUNCH OF SCALLIONS CHOPPED
1 WHOLE HEAD OF GARLIC SLICED THIN
Put all ingredients in a bowl and whisk together. Pour over meat to cover completely. You can also put it in a large ziplock bag. It is best marinated for 24 hours so plan on doing this a day ahead of time.
PS.......Again, I will tell you that using that Pampered Chef Garlic Slicer is amazing. The perfectly thin slices of garlic will stick to the meat when marinating and grilling and really is just perfect here. I couldn't live without mine. If you do not have one.....that is the one thing I would tell you to go buy.
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That's it...just get that grill going when you are good and hungry!! Believe me.....you will be making this one over and over and over again!!! ENJOY!!
Today, I have paired it with some homemade fries.....awesome!!!
