Korean Barbecue-Spiced Flank Steak and Red Grape Skewers With Green Grape Slaw

From: Chef Scott Samuel, Culinary Institute of America. Yield: 16 skewers.

Korean Marinade:
½ cup soy sauce
1 Tbsp. sesame oil, toasted
2 Tbsp. rice vinegar
¼ cup brown sugar
¼ cup Kochi Chang
2 Tbsp. ginger, minced
2 Tbsp. shallots, minced
2 Tbsp. garlic, minced
1 chile, red, minced fine
1 tsp. fish sauce
1 Asian pear, peeled and minced fine
1 lb. flank steak, trimmed

Steak-Grape Skewers:
3 scallions, minced
½ tsp. black sesame seeds
2 cups red California grapes, stemmed
16 4” skewers
as needed, green grape slaw (recipe follows)
as needed for garnish, black sesame seeds

Green Grape, Cilantro and Red Pepper Slaw (yields 6 cups):
4 cups Napa cabbage head, shaved paper thin into strips
1 cup green grapes, halved
1 red pepper, julienned
½ cup cilantro, stemmed
1 tsp. black sesame seeds
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 Tbsp. peanut oil
to taste, salt and pepper

For Korean marinade: In a small mixing bowl, combine soy sauce, sesame oil, rice vinegar, brown sugar, Kochi Chang, ginger, shallots, garlic, red chiles, fish sauce and chopped Asian pear. Toss to combine and measure out 1 cup to set aside for a dipping sauce later. Trim flank steak and cut into 1/8” thick slices, cutting against grain of meat. Add flank steak slices to marinade, mix well and let marinate for 1-2 hours.

For steak-grape skewers: Soak skewers in water overnight. Remove meat from the marinade and skewer about 1-2 oz. per stick; make sure to leave about 2” space at front end to skewer grapes after cooking. Set aside until ready to grill.

For green grape, cilantro and red pepper slaw: In stainless steel bowl, combine all ingredients and mix well. Refrigerate for 20 minutes to allow all flavors to combine.

To finish dish: Preheat grill to medium-high heat and brush with oil to season. To reserved dipping sauce, add minced scallions and black sesame seeds. Grill each skewer for 3-4 minutes per side, marking them with grill marks. Once they are cooked, remove from grill and spear 3 grapes each onto sharp end of skewer. Serve at once over a small mound of green grape slaw with a small dish of dipping sauce on the side. Garnish with black sesame seeds.