Momofuku Steak Ssäm

Ingredients

• 2 cups apple juice
• 1/2 cup soy sauce, plus 2 teaspoons
• 1/2 yellow onion, thinly sliced
• 5 cloves garlic, roughly chopped
• 1 teaspoon Asian toasted sesame oil
• 1 1/2 pounds hangar, skirt, or flank steak
• 2 bunches scallions, thinly sliced, white and greens
• 1/2 cup minced fresh ginger
• 1/4 cup neutral oil
• 3/4 teaspoon sherry vinegar
• 1 cup kimchi
• 2 large heads bibb lettuce, leaves separated and washed
• 3 cups cooked white rice

Directions

1. Combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil in a freezer bag. Add the steak, seal the bag, and turn it so the meat is coated all over. Let it marinate for 40 minutes at room temperature, or refrigerate it for up to 24 hours.
2. While the steak is marinating, put the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Mix everything together well.
3. Puree the kimchi in a small food processor.
4. Prepare a grill, or heat a grill pan on high. Take the steak out of the marinade and grill it to medium rare, 5-10 minutes depending on how thick your cut is. During the first few minutes, baste it with the marinade so the outside picks up extra flavor and a nice glaze.
5. Transfer the steak to a platter and let it rest for a full five minutes. Cut it against the grain on a 30 degree angle into 1/4-inch thick slices. Serve with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.