Korean Bulgogi Beef

1. 1
   Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and mirin in a bowl until sugar dissolves.
2. 2
   Add sliced beef to the marinade, toss well to coat, and refrigerate for at least 2 hours, or up to overnight.⏱ 120 min
3. 3
   Heat a large skillet or wok over high heat until very hot, about 2 minutes.⏱ 2 min
4. 4
   Working in batches to avoid crowding, add beef with marinade and cook for 2-3 minutes, stirring occasionally, until browned and cooked through.⏱ 3 min
5. 5
   Transfer to a serving plate, sprinkle with green onions and sesame seeds, and serve immediately with rice or lettuce wraps.
6. 6
   Make chimichurri: pulse parsley, cilantro, oregano, garlic, and onion in a food processor until coarsely chopped, then transfer to a bowl.
7. 7
   Whisk in olive oil, vinegar, red pepper flakes, salt, and black pepper; taste and adjust seasoning, then set aside.
8. 8
   Pat steak dry and season both sides generously with salt and pepper; let sit 15 minutes at room temperature.⏱ 15 min
9. 9
   Heat a grill or grill pan to high heat and lightly oil the grates; place steak on the grill and cook for 5-6 minutes without moving.⏱ 6 min
10. 10
    Flip steak and cook for another 5-6 minutes for medium-rare (internal temp 130°F); adjust time based on thickness and desired doneness.⏱ 6 min
11. 11
    Remove steak to a cutting board, tent with foil, and rest for 5 minutes, then slice against the grain.⏱ 5 min
12. 12
    Spoon warm chimichurri over the sliced steak and serve immediately.
13. 13
    Mix coffee, brown sugar, paprika, garlic powder, salt, and black pepper in a small bowl to make the rub.
14. 14
    In another bowl, stir softened butter with white miso and soy sauce until smooth; set aside.
15. 15
    Pat steaks dry and coat both sides evenly with the coffee rub, pressing gently so it adheres; let sit 15 minutes at room temperature.⏱ 15 min
16. 16
    Heat a cast-iron skillet over medium-high heat until smoking, about 3 minutes; add oil and immediately place steaks in the pan.⏱ 3 min
17. 17
    Sear without moving for 4 minutes until a dark crust forms, then flip and sear the other side for 3-4 minutes for medium-rare (130°F).⏱ 4 min
18. 18
    Top each steak with a spoonful of miso butter, tilt the pan slightly, and baste the steaks with the melting butter for 1-2 minutes.⏱ 2 min
19. 19
    Rest steaks on a warm plate, tented with foil, for 5 minutes before serving.⏱ 5 min