Email to Snu Me      

Beef- Korean-Style Marinated Skirt Steak

List of Ingredients


2 Tbs. sugar
3 Tbs. soy sauce
2 tsp. sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 tsp. finely chopped fresh ginger
2 tsp. toasted sesame oil
1 lb. skirt steak, trimmed and cut into four portions
2 tsp. vegetable oil
Salt and freshly ground black pepper to taste




Recipe

Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Add them to the marinade and let them sit for 20 min., covered, turning them once after 10 min. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 min. on each side for medium rare. The steaks should be very rosy pink. Transfer them to a cutting board, tent with foil, and let rest for 3 min. Cut the steaks into 1/4-inch-thick slices and serve.


I like to sear this one, but it's equally delicious grilled; just be sure to oil the grill first so the meat doesn't stick. Serves four.

For a change from traditional cuts, try skirt steak. This flavorful cut knows how to show off seasonings, as with this Korean-style marinated version.