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.