This dish is super easy to make, you can replace the chuck steak with another cut if you like, for example a flank steak or shortribs.
How to make it
Grate the pear, and mix with the soy sauce, brown sugar, garlic, onion, sesame oil and black pepper in a large bowl.
Score the chuck steak crosswise on both sides, so you get a diamond/harmonica effect
Add the mixture to the chuck steak and marinate the meat for at least 60 minutes, but preferably overnight in the fridge.
Grill the chuck steak on the direct part of the kamado at a high temperature of about 210/230 degrees. Until both sides have a nice golden brown crust.
Cut the meat into thin strips, chop the spring onion and mix together. Taste, and add salt or pepper to taste.
Serve the meat immediately, and serve with rice, vegetables or kimchi.
