Grilled Asian Skirt Steak Recipes

ASIAN SKIRT STEAK

Steps:

• mix together all ingredients (except steak) in a bowl.
• Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
• Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
• Set the steak aside and let cool for 10 minutes.
• Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
• slice the steak and serve with the dipping sauce.

GRILLED KOREAN-STYLE SKIRT STEAK

Steps:

• 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.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS

Steps:

• Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

GRILLED ASIAN FLANK STEAK WITH SWEET SLAW

Steps:

• Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
• Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
• Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
• Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

SKIRT STEAK MARINATED ASIAN STYLE

Steps:

• Combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl, and mix well. Pour the marinade into a large resealable plastic bag, and add the steaks. Squeeze the bag to remove excess air, and then seal it. Refrigerate for 24 hours, turning the bag occasionally.
• Preheat a grill to high.
• Remove the steaks from the marinade (discard the marinade), and blot them with paper towels to remove excess marinade. Place the steaks on the grill and cook until nicely marked on both sides, about 4 minutes on each side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice, and serve over jasmine rice if desired, garnished with chopped green onions.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES

Steps:

• On hot grill, grill steak for about 6-7 minutes per side.
• Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
• Gently toast almonds in a hot pan for about two minutes and set aside.
• In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
• Add mushrooms, carrots and garlic, stir for two minutes.
• Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
• Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).

GRILLED ASIAN FLANK STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

GRILLED LATIN-STYLE SKIRT STEAK

Steps:

• To a large re-sealable bag, add 4 smashed garlic cloves, fresh oregano, salt, pepper, extra-virgin olive oil, lime juice, and sugar.
• Add skirt steak, seal the bag and move the steak around, making sure it is submerged in the mixture.
• Place the bag in a large glass bowl to store in the refrigerator for a few hours or overnight.
• When the steak has finished marinating, remove it from the plastic bag and place it on a hot grill pan.
• Cook about 4 minutes on each side.