Short Rib "Steaks" with Grilled Kimchi

Ingredients

• 1.5 pounds boned beef short ribs* of silverskin and outer fat boneless thick country-style trimmed
• 2 tablespoons canola oil 
• 1.5 tablespoons ginger fresh chopped
• 3  garlic cloves 
• 0.5 cup mirin 
• 0.8 cup onion chopped
• 1 cup asian pear peeled coarsely chopped
• 0.5 cup sake 
• 0.5 cup soya sauce 
• 3 cups spicy kimchi drained

Equipment

• bowl
• blender
• grill
• kitchen thermometer

Directions

1. Whirl pear, onion, ginger, garlic, sake, mirin, and soy sauce in a blender until pured.
2. Pour into a deep bowl, add short ribs, and chill 3 to 4 hours.
3. Drain marinade and let meat come to room temperature, about 30 minutes.
4. Meanwhile, heat grill to medium (350 to 45
5. for a gas grill or hot (450 to 55
6. for a charcoal grill, with a burner turned off or an area left clear for indirect heat. In a bowl, toss kimchi with oil and set aside. Grill meat, covered, over direct heat, turning once, until marks appear, 4 minutes total.
7. Transfer meat to indirect heat area and set a metal rack over direct heat, crosswise over grates. Cook steak over indirect heat until a thermometer reaches 125 for medium-rare, 6 to 8 minutes. Meanwhile, grill kimchi on rack, turning once, until lightly charred, about 8 minutes total. Set kimchi on a platter with steaks on top, and serve with rice if you like.
8. *Short ribs don't come already boned, so you can ask a butcher to do it, bone them yourself (3 3/4 lbs. yields 1 1/2 lbs. trimmed "steaks"), or substitute boneless beef country-style ribs, a cut from the chuck eye roll that's similar in flavor, though less marbled. Find kimchi in grocery stores' refrigerated foods section and at Asian markets.