Photo: Grilled Korean-Style Skirt Steak Recipe
Ingredients
- 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
- 3 tablespoons sesame seeds
- 4 cloves garlic, smashed
- 1 cup cola
- 1/4 cup soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup toasted sesame oil
- Kosher salt and freshly ground pepper
- 1 large white onion, cut into 2-inch-thick wedges
- 2 to 3 banana or Cubanelle peppers
Directions
Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak and onion wedges, turning to coat. Cover and refrigerate 4 hours or overnight.
Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
Photograph by Tina Rupp
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By italianscallions
on February 26, 2013
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This recipe was originally in the magazine and had an accompanied recipe of kimchi fried rice. There used to be 8-10 slices of thick cut bacon in the ingredients that would marinade with the steak, onions, and peppers. My wife and I would save the marinade after using it all day and simmer it on the stove for 10 min to cook it down a bit. We would then fry the bacon in a pan, let it cool, chop it very thin, and add it to 2 cups of cooked rice. We would then add the bacon and toss it all together. This actually turned out to be one of our favorite parts of the meal. Also, no waste of bacon or that amazing marinade!
By irishamcq
Englewood, CO
on August 17, 2012
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This is easy and delicious. Very similar to a pork steak marinade my mother has used for years (1 cup brown sugar, 1 cup 7-up & 1/2 cup soy sauce. I kept my mother's marinade portions and added the sesame seeds, garlic and toasted sesame oil. I also freeze the meat in the marinade and defrost when ready to use. Always come out with intense flavor and is great for guests.
By ADMIN CUST SVC
Knoxville, TN
on July 20, 2012
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Update: Bacon was not used in the making of this recipe. Therefore, our culinary team has removed the bacon ingredient.
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