Instructions

• Wrap the 1 ½ pound flat iron steak in plastic wrap and freeze for 1–2 hours to firm up.
• Remove the steak from the freezer. Using a sharp knife, slice the steak thinly across the grain into about 1/8–1/4‑inch slices. Peel, quarter and slice the 1 onion. Place the sliced steak and the sliced onion in a gallon freezer bag or a large bowl and set aside.
• Prepare the aromatics: peel, core and chop the 1 Asian pear; chop the 1 small shallot; chop the 3 cloves garlic; measure the 1 tablespoon grated fresh ginger.
• In a food processor, combine the chopped Asian pear, chopped shallot, chopped garlic and grated fresh ginger and process until smooth.
• Add to the food processor the 2 tablespoons soy sauce, 1 tablespoon roasted sesame oil, 1 tablespoon sugar, 1 tablespoon gochujang and 1 teaspoon freshly ground black pepper. Pulse until the marinade is evenly combined.
• Pour the marinade into the bag or bowl with the steak and onions. Seal the bag or cover the bowl and mix/massage so all the meat is coated. Refrigerate for at least 30 minutes and up to overnight.
• When ready to cook, heat a cast-iron pan or large skillet over high heat until very hot. Add the 1 tablespoon canola or vegetable oil and swirl to coat the pan.
• Add the marinated meat, onions and any remaining marinade to the hot pan in as close to a single layer as possible (cook in batches if necessary). Stir or toss constantly until the meat begins to brown and caramelize and the onions are cooked through, about 4–5 minutes.
• Remove from heat. Garnish with the 2 chopped green onions and sesame seeds. Serve immediately with white rice.