A Different Kind of Kalbi

Matt made this last summer while I was crashing on his living room floor. It's good.
Really Good.

Get yourself another onion named Ingrid... and a can of 7-up(yours).
This is going to make up your premarinade.

Wow... That fish I ate last night must've gone bad.
It's really putting the zap on my mind.
Crank up the Floyd man.

Um, yeah. Anyway, grate the onion. You'll need a 1/2 cup of it.

Mix the grated onion, 2 Tbs of Honey (I subbed the 7-up(yours) in for the honey.)
Then let your meat soak in this for a couple hours and then drain. You don't need to get all the onion off of the steak, it's ok. I'm using a flank steak for this bit.

Now you'll need to make up your real Marinade... prep some garlic & onions. Maybe six onions and 8 - 10 cloves of garlic.

Add the garlic and onions to:
1.5 c soy
1/4 c sugar
1/4 c sesame oil
3 Tbs vegetable oil

Let this marinate at least a couple of hours... or longer.
Note - reserve some of the marinade for reducing on the stove to make an insanely flavored drizzling sauce for the meat... or your rice... or whatever. I'd probably eat cardboard with that sauce on it.

Introduce your meat to the grill.

I served the steak up sliced thin, with mandarin orange squeezed over the top. Sides included grilled asparagus, grilled scallions, salad, and a brown/red/wild rice mix.

This marinade would be wonderful on most beef. I think next I'll do skewers with it.

Beef Tenderloin with Rosemary Pinot Noir Sauce, Prosciutto wrapped Asparagus with Carmelized Capers and Wild Rice blend

First wrap asparagus with prosciutto, drizzle with E.V.O. Oil pepper and very light salt to taste.
Grill!

Dredge Beef Tenderloin in a mix of flour, garlic powder, onion powder, s&p and crushed red pepper. For this I used several Chipotles...


Brown on all sides add a sprig of Rosemary and finish in 500 degree oven maybe 7 min.
Remove beef to rest. Deglaze pan with Pinot Noir and reduce. Finish the sauce with a little butter. Caramelize the capers in a nonstick skillet with butter and sugar to top the asparagus. The salty Caper with the sweet Caramel is delightful.


Now the best part. The eating...