Beef Bulgogi - Korean BBQ Staple

Bulgogi is a Korean dish consisting of thin slices of meat grilled over an open fire.

 Slice the beef sirloin into thin cuts, discarding any excessive fat.

What you'll need:

Grill or Fry pan


2 lbs Beef sirloin (sliced thin)
1/4 Cup Soy Sauce
1/4 Cup Mirin
1/8 Cup Sesame Oil
3  Garlic cloves diced
1 Asian Pear diced
2 Tbs Sugar
1 bunch Green Onion - 1 inch slices & 1/4 cup diced


Combine all the ingredients except the diced green onion and the beef in a large mixing bowl.

Add beef to mixture, cover and let stand at room temperature for 30 min - up to 8 hours if refrigerated.  

Heat grill or Frying pan. 

Cook for 10 minutes - tossing to heat evenly. Top with diced Green Onion. 

Serve hot with rice, kimchi and banchan (Korean side dishes) - enjoy!

Basted and Seared New York Strip Steak

Give steak a liberal rub of seasoning and let stand at room temperature for half an hour.

Rub: Tbsp each of salt, pepper and paprika.

Thick New York Strip or Top Sirloin work best.

Pair with yellow and purple fingerling potatoes tossed in a cast iron skillet with fresh oregano and Spanish onions to add a nice earthy flavor.

Sauté garlic and fresh thyme in butter. Once the butter has browned, add the steak and sear both sides in the hot pan.

2 - 4 cloves of garlic, 4 sprigs of Thyme, 2 Tbs butter.

Sear about 2 minutes each side on medium-high heat.

Render fat by placing fatty edge down, resting steak against side of pan. 

Continue to flip the steak and baste by pouring hot butter mixture over the top. Turn down heat if butter starts to smoke.

About 10 minutes will get the steak medium-rare.

Let rest for a couple minutes so the steak stays juicy.

Slice, serve and enjoy!

Los Angeles' Best Italian Deli

Los Angeles is known for many things: awesome weather, beautiful beaches, Hollywood movies, and a fantastic food scene.

Nearly 100 years after opening doors on the corner of Lincoln and Broadway in Santa Monica, Bay Cities is still turning out unforgettable meals. The no frills store-front opens into an unassuming grocery store flanked by a full service deli and olive bar. Upon deeper investigation, an appreciation of the finely curated items stocking the shelves comes to fruition - Limited Release Virgin Olive Oils and aged Balsamic Vinegars sit along side a worldly traveled cheese selection. The back room is stocked with an exquisite liquor selection, and an assortment of hard to find service and preparation utensils round out the shopping experience.

The refined selection of take home ingredients is emulated by the in-house creations. salads and desserts made daily line the refrigerator, as the kitchen turns out award worthy lasagna, meatballs, ravioli and an inspirational bread that is baked continuously throughout the day. The crisp crust encasing the fluffy interior is served as an enhancing side to the precisely executed pasta options or as the vessel for the renowned sandwiches.

Speaking of sandwiches, the most highly regarded Bay Cities fare is the Godmother - and for good reason. The Italian roll layered with savory Genoa Salami, Mortadella Cappacola, Ham and Prosciutto are complimented perfectly by the crunch of "The Works" (mayo, mustard, pickles, onions, lettuce, Italian dressing and choice of hot or mild peppers).

If the Godmother is the star of cold sandwiches, then the Chicken Parmesan is King of hot sandwiches. The breaded chicken is moist and enhanced by the marinara sauce, peppers and cheese; all perfectly balanced by the sweetness of the Italian roll. Much like the Godmother being the measuring stick for Italian Subs, this chicken parmesan is the pinnacle all chicken parmesan sandwiches should be judged against.

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