Grilled Korean-Style Skirt Steak
- Level: Easy
- Yield: 4-6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 605
- Total Fat
- 43
- Saturated Fat
- 13
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 35
- Cholesterol
- 114
- Sodium
- 908
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
6 to 8 slices thick-cut bacon
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, onion wedges and bacon, 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.
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.