Korean-Style Grilled Skirt Steak
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Even an inexpensive cut of beef like skirt steak can be cooked to a tender and juicy finish. A Korean-style marinade made with cola and Asian spices is ideal. The cola tenderizes the tough meat beautifully and adds a sweet flavor that, when combined with garlic, soy sauce, and dark sesame oil, creates a delicious finish. Marinate the steak with bell peppers, onions, and bacon, which can then be added to fried rice for a delicious side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 skirt steak or machete (diaphragm steak) weighing 0.8-1 kg, trimmed and cut across the grain into 10 cm pieces.
- 3 tablespoons sesame seeds
- 4 cloves garlic, crushed
- 1 tbsp. cola
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup dark sesame oil
- 1 large white onion, cut into 5cm thick wedges.
- 6-8 slices of fatty bacon
- 2-3 banana peppers or cubanelle
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Cooking the dish according to the recipe:
- Pierce the steak several times with a fork. Toast the sesame seeds in a skillet over medium heat until golden brown, shaking the pan constantly, 2-3 minutes. Transfer to a plate and let cool.
- In a large bowl, combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the sugar is completely dissolved. Add the steak, onion wedges, and bacon to the marinade and turn to coat completely. Cover and refrigerate for 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, 8-10 minutes. Transfer to a platter. Then grill the steak until grill marks appear, 4-5 minutes per side for medium-rare. Transfer to a platter.
Note
Marinated bacon makes a delicious addition to this dish. Pat it dry and cut into 1 cm pieces. Fry the bacon until crispy and add it to the fried rice dish.
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