Prepping the Meat

1. Place the flat iron steak in the freezer for a short while; this makes it easier to finely dice.

2. Trim off any silver skin from the steak.

3. Dice the meat into small cubes. Using a sharp knife, further mince the meat in a cross-hatch pattern until finely chopped.

4. Transfer to a bowl and chill in the refrigerator until ready to serve.

Mix-Ins

1. Dice the Asian pear by first slicing it into planks and then cutting into small cubes.

2. Similarly, dice the pickled radish and scallions.

3. Set aside.

Cured Egg Yolk

1. In a separate bowl, crack the eggs, retaining only the yolks. Using your hands to separate the yolks is often easiest. Ensure you wash your hands after this step.

2. Place the yolks in a container with the soy sauce and rice vinegar marinade.

3. Refrigerate for 4 hours.

Dressing

1. In a bowl, combine gochujang, soy sauce, rice vinegar, minced garlic, and honey.

2. Toast the sesame seeds and add them to the dressing. Mix well and set aside.

Assembly

1. In a large bowl, combine the minced meat with the mix-ins.

2. Gradually add the dressing, a few tablespoons at a time, mixing until you achieve the desired taste and consistency.

3. Plate the tartare and top with a cured egg yolk.

4. Drizzle with sesame oil, garnish with scallion tops, and serve alongside your choice of crackers.