Gochujang Bone-in Ribeye with Garlicky Green Beans

 

INGREDIENTS

4 bone-in ribeye steaks, 1 1/2″ thick

1 cup gochujang marinade, see recipe below

Salt, as needed

 

GOCHUJANG MARINADE
(may be prepared a day or two prior)

1/4 cup soy sauce

1/4 cup gochujang

1 tablespoon crushed red pepper

2 tablespoons rice wine vinegar

3 tablespoons honey

1 tablespoon fresh ginger, finely minced

1 tablespoon fresh garlic, finely minced

1 tablespoon lime zest

1 tablespoon lime juice, freshly squeezed

 

GARLICKY GREEN BEANS

1 tablespoon toasted sesame oil

1 pound green beans, cleaned and trimmed

3 garlic cloves, finely minced

2 teaspoons red pepper flakes

Kosher salt, to taste

 

COOKING

GOCHUJANG MARINADE

1. Prepare Gochujang Marinade one day prior in order to marinate steaks overnight.

2. To make marinade, combine ingredients and mix thoroughly. Place steaks into large resealable bag. Pour marinade over steaks and allow to marinate overnight.

3. Preheat outdoor grill to 450°F to 550°F. Remove steaks from marinade, then lightly season with kosher Salt on both sides.

4. Place steaks diagonally on clean, oiled grill grate. Cook for 2-3 minutes, then flip over. Cook for additional 2-3 minutes, flip and quarter turn and cook for additional 2-3 minutes. Finish by flipping steaks over and cook until desired doneness.

 

GARLICKY GREEN BEANS

5. While steaks are cooking, prepare Garlicky Green Beans.

6. Place sesame oil in large sauté pan over high heat. When hot, add green beans and cook for approximately 6-8 minutes. Continuously toss and cook until beans begin to slightly char. Add garlic and red pepper flakes and toss. Cook for 1 additional minute.

7. Season to taste with kosher salt.