Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Korea! This Korean-Style Marinated Skirt Steak is not just a recipe – it's a flavor explosion waiting to happen in your kitchen. Imagine tender, juicy meat infused with a perfect balance of sweet, savory, and spicy notes that will make your dinner guests wonder if you've secretly trained with a Korean chef.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon red pepper flakes
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the marinade.
- Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is completely coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
- Preheat a grill or heavy cast-iron skillet to high heat. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
- For medium-rare, grill or pan-sear the steak for 4-5 minutes per side, or until internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and let it rest for 5-7 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips for maximum tenderness.
- Optionally, garnish with toasted sesame seeds and chopped green onions before serving.
Tips
- Marination Magic: The key to this recipe's incredible flavor is patience. While the recipe suggests a minimum of 2 hours marinating, overnight marination will take the taste to the next level. The longer the steak sits in the marinade, the more deeply the flavors will penetrate the meat.
- Temperature is Crucial: Always let your steak come to room temperature before cooking. This ensures even cooking and prevents the meat from becoming tough.
- Slicing Technique: The secret to melt-in-your-mouth tenderness is slicing against the grain. Look for the natural lines in the meat and cut perpendicular to them to create the most tender strips possible.
- Heat Management: Whether you're using a grill or a cast-iron skillet, make sure it's screaming hot before the steak touches the surface. This creates that perfect caramelized exterior while keeping the inside juicy.
- Resting is Non-Negotiable: Let the steak rest for 5-7 minutes after cooking. This allows the juices to redistribute, ensuring each bite is as succulent as possible. Pro Tip: For an extra touch of authenticity, serve with steamed rice and a side of quick-pickled vegetables to complete your Korean-inspired feast!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 6g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 100mg
