Mohamed Shili This Korean-style skirt steak is full of flavor! The steak is marinated in a mix of soy sauce, garlic, and sesame oil, then grilled until juicy and slightly charred. Serve it with warm tortillas and grilled scallions for a simple but delicious meal.
Ingredients Needed:
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon sake
- 4 large cloves garlic, finely chopped
- 3 scallions, white part only, minced
- 2 teaspoons finely chopped ginger
- 2 teaspoons toasted sesame oil
- 1 pound skirt steak, trimmed and cut into 4 portions
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
How To Make Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas?
- Make the marinade: In a shallow dish, mix sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil. Stir well.
- Marinate the steak: Add the skirt steak and coat it in the marinade. Let it sit at room temperature for 30 minutes, turning once.
- Preheat the grill: Heat the grill to high. Lightly oil the grates with vegetable oil.
- Grill the steak: Take the steak out of the marinade and season with salt and pepper. Grill for 2 to 3 minutes per side until medium-rare.
- Rest and slice: Remove from the grill and let it rest for 5 minutes. Slice thinly against the grain.
Recipe Tips:
- Marinate for better flavor: Let the steak sit in the marinade for at least 30 minutes, but if you have time, 4 hours in the fridge will make it even more flavorful and tender.
- Let the steak reach room temperature: Take the marinated steak out of the fridge 20-30 minutes before grilling. This helps it cook evenly and stay juicy.
- Preheat the grill properly: A very hot grill is key to getting a nice sear on the steak. If it’s not hot enough, the steak won’t get that delicious charred crust.
- Slice the steak the right way: Always cut against the grain (across the muscle lines) to keep the meat tender. Cutting the wrong way will make it chewy.
- Don’t skip resting time: After grilling, let the steak rest for 5 minutes before slicing. This keeps the juices inside, making the meat more tender and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Korean-style marinated Skirt Steak cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place the steak in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Heat a pan over medium heat. Add a small amount of oil and warm the steak for 1-2 minutes per side, flipping once.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 700mg
- Potassium: 350mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 25g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri
- Bobby Flay Scallops With Avocado Corn Relish
- Bobby Flay Grilled Tuna Steak Recipe
Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas
Description
This Korean-style skirt steak is full of flavor! The steak is marinated in a mix of soy sauce, garlic, and sesame oil, then grilled until juicy and slightly charred. Serve it with warm tortillas and grilled scallions for a simple but delicious meal.
Ingredients
Instructions
- Make the marinade: In a shallow dish, mix sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil. Stir well.
- Marinate the steak: Add the skirt steak and coat it in the marinade. Let it sit at room temperature for 30 minutes, turning once.
- Preheat the grill: Heat the grill to high. Lightly oil the grates with vegetable oil.
- Grill the steak: Take the steak out of the marinade and season with salt and pepper. Grill for 2 to 3 minutes per side until medium-rare.
- Rest and slice: Remove from the grill and let it rest for 5 minutes. Slice thinly against the grain.
Notes
- Marinate for better flavor: Let the steak sit in the marinade for at least 30 minutes, but if you have time, 4 hours in the fridge will make it even more flavorful and tender.
- Let the steak reach room temperature: Take the marinated steak out of the fridge 20-30 minutes before grilling. This helps it cook evenly and stay juicy.
- Preheat the grill properly: A very hot grill is key to getting a nice sear on the steak. If it’s not hot enough, the steak won’t get that delicious charred crust.
- Slice the steak the right way: Always cut against the grain (across the muscle lines) to keep the meat tender. Cutting the wrong way will make it chewy.
- Don’t skip resting time: After grilling, let the steak rest for 5 minutes before slicing. This keeps the juices inside, making the meat more tender and flavorful.
Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas