Grilledkoreanstyleskirtsteak Recipes

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 SKIRT STEAK WITH GARLIC AND HERBS

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

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.

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.

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, for 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
• Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
• Grill the steak until charred, 4 to 5 minutes per side for medium rare.

GRILLED, KOREAN-STYLE STEAKS WITH SPICY CILANTRO SAUCE

Steps:

• Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
• Prepare grill for cooking.
• Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
• When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
• Serve remaining sauce on the side.

KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS

Steps:

• Preheat grill.
• Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), 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 and up to overnight, turning once.
• Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat.
• Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat.
• Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
• Enjoy!

MARINATED GRILLED SKIRT STEAK

Steps:

• Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.