Main ingredients 🥩
beefperilla leavesgarlicgreen chili pepperolive oilvinegarlemonbutter
Lee Won-il's Perilla Leaf Chimmichuri Pot Steak
Pot steak with a Korean twist using fragrant perilla leaves in chimmichuri sauce, featuring a crispy exterior and tender interior
🙋 Recommended for
- ⭐ Those looking to try a different taste instead of their usual steak sauce
- ⭐ Those who want to grill steak cleanly at home without worrying about oil splatter
Ingredients needed 🛒2 servings
- beef steak (1.5cm thick) 2 pieces
- perilla leaves 10 leaves
- garlic 5 cloves
- green chili pepper 1 piece
- olive oil 4 tablespoons
- vinegar 1 tablespoon
- lemon 1/2 piece
- butter 2 tablespoons
- salt a pinch
- pepper a pinch
Recipe 🍳
- Finely chop perilla leaves, garlic, and green chili pepper on a cutting board.
- Mix the chopped vegetables with olive oil, vinegar, and lemon juice. Season with salt and pepper to complete the perilla chimmichuri sauce.
- Season the surface of the beef steak with salt and pepper.
- Heat olive oil in a deep pot over high heat, then add the beef and whole garlic cloves. Sear on high heat. (Cover the pot at a slight angle to prevent oil splatter.)
- Once one side is cooked, flip the beef and add generous butter. Close the lid and shake the pot gently to evenly distribute the butter flavor into the meat.
- Slice the cooked steak into serving-sized pieces, arrange on a plate, and serve with the prepared perilla chimmichuri sauce.
- Chop perilla leaves, garlic, and chili pepper; mix with olive oil, vinegar, and lemon juice to make the sauce.
- Season the beef with salt and pepper.
- Sear the beef and garlic in a deep pot, then add butter and shake to infuse flavor.
- Slice the steak and serve with the perilla chimmichuri sauce.
Cooking tips 💡
- If available, crush coriander seeds with your palm and add them to the sauce for a more exotic aroma.
- Shaking the pot after adding butter is an excellent method to quickly infuse flavor into the meat without burning the butter.
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