Recipe: Korean Style Skirt Steak

Here is a favorite of mine. A twist on my mom’s rib marinade. I made it with skirt steak but it works equally well on all kinds of cuts of meat.



-1 Tbsp Sugar
-6 Cloves Garlic (minced)
-2 Tsp grated ginger
-4 Green Scallions (finely chop only the white part)
-3 Tbsp Soy Sauce
-3 Tsp Sesame Oil
-1 Tbsp Sake
-1 Tsp Toasted Sesame Seeds (optional)
-1 Tbsp Extra Virgin Olive Oil (optional)
-1 Tsp Black Pepper
-1 lb Skirt Steak

 Step 1:

-Combine Sake, Sugar, Garlic, Ginger, Scallions, Sesame Oil and Black Pepper in bowl. Add Olive Oil if desired. The oil will help the meet not stick to the grill and add healthy fats. You can also just lightly brush the grill grate or spray with cooking spray. I prefer to add the oil.

-Mix ingredients in bowl and pour into 1 Gallon Ziploc Bag

 Step 2:

-Cut skirt steak into 3 or 4 pieces. Place pieces in ziplog bag to marinate (minimum 30 mins, preferably overnight). Also optional add toasted sesame seeds to marinate with the meat.

 Step 3:

-Grill! The trick to grilling this perfectly is not to over cook the meat. You want a slight pink center. I normally grill it on medium-high heat for 2-3 minutes a side. You should have decent grill marks. After grilling place the meat on a plate and tent it with foil. Let it sit for about 5 minutes. When you peel back the foil the meat should be sitting in a fair amount of its own tasty juices.

Step 4:

-Eat and enjoy! I like to grill a few vegetables and eat it with a little bit of rice.


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