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1 ½ pounds boneless rib eye steak

½ small pear (peeled and coarsely grated)

¼ cup reduced sodium soy sauce

2 tablespoons brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1 tablespoon gochujang (Korean red pepper paste)

2 tablespoons vegetable oil (divided)

2 green onions (thinly sliced)

1 teaspoon toasted sesame seeds

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1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into ¼-inch thick slices.

2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

4. Serve immediately, garnished with green onions and sesame seeds, if desired.

Note*: if you don't have a cast iron grill pan, you can use a large cast iron skillet or a griddle on an outdoor grill.