Gochujang Flank Steak and Korean Pasta Salad

Korean cuisine is truly wonderful.  Gochujang is one of the basic pepper pastes of Korean.   It is said that after the Korean War, pasta salad became part of Korea's culinary repertoire.  So, here is a classic presentation for you to prepare.

Ingredients

• 6 Tbsp. Gochujang ( Korean red pepper paste)
• 3 Tbsp. Mirin
• 1 Tbsp. Soy Sauce
• 2 Teas. Toasted Sesame Oil
• 4 Cloves of Garlic
• 1 Tbsp. chopped and peeled fresh Ginger
• 1 2-lb Flank Steak
• 1 Tbsp. Canola Oil
• 1 Lb Fusilli

• 1 Cup Mayonnaise
• 3 Tbsp. Gochujang
• 3 Tbsp. fresh Lime juice
• 1 Medium Zucchini, halved lengthwise
• 1 Medium yellow Squash, halved lengthwise
• 1 8-inch long slice of pineapple (from 1 peeled, quartered and cored whole pineapple_
• 1 Tbsp. Canola Oil
• 1 Cup thawed frozen Peas
• 2 Scallions, thinly sliced
• Kosher Salt

Procedure

• Make the Steak - In a blender, puree the Gochujang with the Mirin,Soy Sauce, Sesame oil, Garlic and Ginger until smooth.  Put the Flank Steak in a large resealable plastic bag and pour in the marinade.  Seal the bag and refrigerate for at least 2 hours or up to 6 hours.  Bring to room temperature about 30 minutes before cooking. 
• Make the Pasta Salad - In a large pot of salted boiling water, cook the Fusilli until al dente.  Drain and rinse under cold water until cool and drain well.  In a large bowl, whisk the Mayonnaise with the Gochujang and Lime juice until smooth.  Fold in the Fusilli.  The salad can be refrigerated overnight.
• Heat a large cast-iron skillet.  Lightly brush the Zucchini, Squash and Pineapple with 1 Tbsp. of the oil and cook over moderate heat, turning once, until charred and tender, about 8 minutes.  Transfer to a work surface and let cool.  Cut the vegetables and fruit into ½-inch pieces and add to the pasta.  Fold in the Peas and Scallions and season with salt.  Wipe out the skillet.
• Reheat the skillet the add 1 Tbsp. of oil.  Remove the steak from the marinade, letting the excess drip off, and cook over moderate heat, turning once, until the thickest part registers 125 degrees for medium-rare about 5 to 6 minutes per side.  (However, check the temperature often to make sure you do not over cook.  Further, the meat when resting will continue cooking.
• Transfer the steak to a work surface and let rest for 5 minutes.  Thinly slice and serve with salad.

Baklazhannaya Ikra (Russian Eggplant Caviar)

So, Vicki Ross, a wonderful gal from Bel Marin Keys, provided this recipe.  It is my understanding that Vicki's mother inherited this recipe from her mother.   If you like Eggplant, Vicki says, you will love this treat. So, enjoy.

Ingredients

• 1 large Eggplant (1-½ to 1-¾ lbs)
• 1 medium to large Yellow Onion, finely chopped
• 1 medium to large meaty Tomato, peeled and finely chopped
• 2 cloves Garlic, minced
• 1 Tbsp. Olive Oil
• 2 Tbsp. Red Wine Vinegar
• Salt and fresh ground Pepper to taste
• Chili powder to taste

Procedure

• Preheat oven to 375
• Pierce Eggplant several times and bake on baking sheet until soft, about 50 minutes, turning midway through.
• Remove from oven and let cool
• Cut Eggplant lengthwise in half, scoop out pulp and finely chop.
• Combine the first four ingredients together and saute lightly in the olive oil. 
• Season with Red Wine Vinegar, salt and pepper. (add a little chili powder to taste for a little zest). Saute until heated through.
• Allow to cool completely, cover and refrigerate for several hours.  This tastes better if made a day in advance.

Vicki's Notes

• After I had mixed everything together (except for the seasonings), my Mom finally showed up to help me (because she had make this recipe before from my grandmother's recipe).  
• A small, yet insignificant detail - The cookbook version of this recipe doesn't saute, it just mixes everything together and refrigerate. 
• Vicki and her Mom think it's better if you mix/saute/season/until heated through/then cool/cover and refrigerated.   Your choice.
• Serving suggestions - serve as a Tapenade on either Cocktail Rye or Cocktail Pumpernichel.