Can I grill thick steak with beef brisket(Chadol)?

[Chadol steak with stir-fried jjamppong]
1) Cut the beef brisket separated from the beef brisket into 5cm thick pieces
2) Season with salt, pepper, and olive oil and ripen in the refrigerator
3) Cut leeks, onions, peppers, and green onions and wash the bean sprouts, mussels, and shrimp
4) Grill the beef brisket on a high-heat pan
5) Transfer the golden steak to a cutting board and wrap the tin foil around it
6) Add red pepper oil to the pan where the meat was grilled, and stir-fry the green onions
7) Stir-fry onion, oyster sauce, soy sauce, sugar, and red pepper powder in a pan and add mussels
8) When the mussels open their mouths a little, they eat bean sprouts, chives, Add shrimp and stir-fry
9) thicken with starch water
10) Add boiled noodles and stir-fry them well
11) Cut the steak and plate it next to the stir-fried jjamppong
12) Place chives on top of steak for decoration

[Chadol soybean paste stew + Cahdol skewers]
1) Cut the remaining chadol steak into bite-sized pieces and stir-fry in an earthen pot
2) Pour hot water into the earthen pot, add 2 spoons of soybean paste and 1/2 spoons of red pepper paste, and mix well
3) Add sliced radish, tofu, onion, red pepper, green onion and boil over medium heat
4) Cut the octopus and place it on top of the soybean paste stew
5) scorch an octopus with a torch
6) Put the chives on top and finish
7) Add ginger powder, cooking wine, and salt to the cut chadol and mix well
8) Stick meat on skewers and stick tomatoes, garlic, green onions, etc. according to your preference
9) Grill well over medium heat
10) The combination of soybean paste stew and skewers is perfect

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