My wife, Marja, makes the best truly authentic Korean bulgogi. This is my take on that dish, with a hint of orange and a little heat. Instead of starting with thinly sliced meat, as is traditional, I cook a whole flank steak and then slice it just before serving.

　　

Ingredients

Serves 2 to 4

　　Grated zest of 1/2 orange

　　1 garlic clove, minced to a paste

　　1 scallion, white and green parts, minced

　　2 tablespoons soy sauce

　　1 teaspoon packed dark brown sugar

　　1/2 teaspoon sriracha (see Pantry, page 253)

　　1/2 teaspoon sesame oil

　　1/4 teaspoon crushed red chile flakes

　　1 whole (1-pound) flank steak

　　Kosher salt and freshly ground black pepper

　　

Step 1

In a shallow dish large enough to hold the steak, combine the zest, garlic, scallion, soy sauce, sugar, sriracha, sesame oil, and chile flakes. Use a fork to poke holes all over the steak. Add the steak to the marinade and massage the marinade into the meat. Cover the dish and refrigerate for 12 hours.

　　

Step 2

Heat your grill to high. Use a lightly oiled kitchen towel to carefully grease the grill grate. Let the steak stand at room temperature for 10 minutes while the grill heats.

　　

Step 3

Rub the steak in the marinade again; it should all be absorbed. Generously season the steak with salt and pepper, then place on the grill. Cook until the bottom releases easily from the grill, about 2 minutes, then flip and cook, flipping every 45 seconds, to desired doneness, about 6 minutes longer for medium-rare.

　　

Step 4

Transfer to a cutting board and let rest for 5 minutes. Slice against the grain at an angle and serve.

　　

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Step 5

If you don’t have a lot of time to marinate, cut the steak in quarters first to increase the surface area exposed to the marinade. Reduce the cooking time accordingly—a minute or two less.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.