Grilled Korean-Style Skirt Steak Source: Food Network Magazine Course: Main Cuisine: Korean Food Group: Beef Serves: 4 |
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Ingredients
| 2 pound(s) Skirt steak, trimmed and cut into 4-inch pieces |
| 3 tablespoon(s) Toasted sesame seeds |
| 6 clove(s) Garlic, chopped |
| 1 cup(s) Coke |
| 1/4 cup(s) Soy sauce |
| 1/4 cup(s) Packed dark brown sugar |
| 1/4 cup(s) Toasted sesame oil |
| 1 large White onion, cut into 2-inch-thick wedges |
| 5-6 Slices of thick-cut bacon |
| 3 Cubanelle peppers (or banana peppers if you can't find) |
| Salt & Pepper |
Instructions
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, Coke, 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 (reserve bacon to make fried rice with - yum!). Heat a grill over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes (If you have a grill basket, it's easiest to grill the onions in that). Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
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Notes:I make fried rice by chopping up the bacon and sauteing it for about 8 minutes until it starts getting browned. Add chopped onions & garlic and saute until the onions start to get soft. Add frozen veggies, scrambled eggs and soy sauce and voila! Comes out great! |