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Skirt steak is a great choice for weeknight grilling. It’s inexpensive, fairly lean, loaded with flavor and it grills really quickly. Typically I use skirt steak in fajitas or serve it with a tangy chimichurri sauce, but lately I’ve been loving me some Korean BBQ. I love the harmonious blend of spicy, sweet, smoky and savory that is the hallmark of Asian cooking.
This recipe is written for the Weber GBS Korean BBQ but if you don’t have that you can still make this on the regular grates of the grill. Grill the flank steak whole and slice it thinly when it’s done cooking.
Sweet and Spicy Korean Skirt Steak
By Jennie Lussow
3 tablespoons Sriracha
3 cloves garlic
1-inch fresh ginger, peeled and roughly chopped
2 tablespoons sugar
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon fresh cracked black pepper
½ teaspoon kosher salt
1 small handful cilantro leaves
½ cup canola oil
2 pounds skirt steak, about ½” thick, trimmed and cut into 6” lengths
1. In a food processor, combine first 11 ingredients and blend until smooth. Reserve ½ cup of the marinade to serve with the steak.
2. Pour the remaining marinade in a large plastic food safe bag and place the steak in the bag. Make sure the steak is completely covered by the marinade. Place the bag flat in a shallow dish and refrigerate for 1-2 hours or ideally overnight.
3. When you’re ready to grill, remove the bag from the fridge and let it sit at room temperature for 20-30 minutes. Remove the steak from the bag and use a paper towel to blot off any excess marinade.
4. Preheat your grill with the Korean BBQ insert for 15 minutes on high heat (450 to 550 degrees).
5. Place the skirt steak and scallions on the Korean BBQ in a single even layer and cook for 4-6 minutes, turning once, keeping the grill lid closed as much as possible. You don’t want to crowd the Korean BBQ so you will have to do this in batches.
6. Serve the skirt steak with the scallions, white rice and the reserved marinade.