KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS
For all my meat loving friends. :) A quick and delicious meal. You can skip the tortillas if desired. Recipe courtesy of Bobby Flay Show: Hot Off the Grill with Bobby Flay Episode: Asian Grilling
Provided by Sharon123
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
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!
GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
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, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, 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. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
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.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
SKIRT STEAK BULGOGI
Neobiani, a dish of broad, thin slices of beef tenderized with shallow slits from a knife, was a feature of royal court cuisine during the Joseon dynasty in Korea (1392 to 1910) and a predecessor to today's beloved bulgogi of very thinly sliced marinated grilled meat. This variation borrows from neobani, but doesn't require knife skills: Well-marbled skirt steak is pounded thin and marinated in a tenderizing sweet purée of Asian pear, onion, soy sauce and maple syrup. Bulgogi, which means "fire meat," is best with the flame-licked char from a grill, but a hot skillet on the stovetop would work in a pinch.
Provided by Eric Kim
Categories steaks and chops
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- On a large cutting board, pound the steak until it is 1/8-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.
- In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 teaspoon salt and 1 teaspoon pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade. (See Tip for stovetop method.)
- Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.
GRILLED KOREAN-STYLE SKIRT STEAK
Original recipe from food network, but it left out some steps that didn't make sense, so I sort of revamped it. Prep time does not include marinating time, or the time to get an outdoor grill ready.
Provided by breezermom
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 678.3, Fat 39.5, SaturatedFat 10.8, Cholesterol 152.9, Sodium 1237.2, Carbohydrate 27.4, Fiber 2.6, Sugar 21, Protein 53
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