Grilled Korean-Style Skirt Steak

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4-6 servings
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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

6 to 8 slices thick-cut bacon

2 to 3 banana or Cubanelle peppers


  1. 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.
  2. 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, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
  3. 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.

Cook’s Note

The marinated bacon is a tasty bonus to this recipe. Pat it dry and cut into ½-inch pieces. Cook the bacon until crisp and add it to one of our fried rice recipes for the perfect side dish.