This easy Korean Barbecued Skirt Steak Recipe is the perfect weeknight meal. It's sweet, spicy, tangy and earthy flavors make it easy to love. So why not make it at home and enjoy it any time the mood hits?
Prep Time10 minutesmins
Cook Time30 minutesmins
Marinating Time2 hourshrs
Total Time40 minutesmins
Course: Main Course
Cuisine: Korean
Servings: 4Servings
Calories: 572kcal
Author: Judy Purcell
Ingredients
2-3poundsskirt steak
For the Marinade:
1/2cuptoasted sesame oil
3tablespoonsTamari soy sauce
1/4cupcoconut palm sugar -- or other unrefined sweetener
1/2cupred onion -- finely chopped
4teaspoonsfresh ginger -- minced(jarred is fine)
4clovesgarlic -- minced
4teaspoonsmirin
1teaspooncrushed red pepper flakes -- or more if you want more spice
1/4teaspoonsea salt
1/4teaspoonpepper
For the Sauce: (ssamjang)
1/2cupgreen onion -- chopped, both white and green parts
3Tbs.red or brown miso -- Eden Organics Genmai Miso, soy / brown rice
2 1/2Tbs.red chile paste(gochujang)
2Tbs.mirin
2tsp.toasted sesame seeds
1tsp.toasted sesame oil
Stir-fry Vegetables:
2tablespoonsavocado or coconut oil
1cupsweet yellow onion -- sliced thin
1cupsugar snap peas -- sliced in half lengthwise
1small bell pepper -- red, orange, or yellow; sliced thin
1small zucchini or yellow summer squash -- cut into large matchsticks
2large stalks celery -- thinly cut on the bias
2clovesgarlic -- thinly sliced
2teaspoonsfresh ginger -- minced
sea salt & pepper
1tsp.toasted sesame seeds
16-18lettuce leaves(such as green or red leaf) -- washed and dried (this will allow you to double up if needed)
Put the marinade ingredients in a gallon sized plastic bag and mix by massaging the bag with your hand to help dissolve the sugar and combine ingredients. Place the steak into the bag and gently massage the marinade all over the steak.
Seal the bag and place it in the refrigerator for at least 2 hours, up to 24 hours. Longer is better, so I prefer to mix this up the day before I plan to make it. Rotate the bag occasionally from one side to the other to be sure all the beef get enough time in the marinade.
Preparing the Sauce: (Ssamjang)
Mix the sauce ingredients in a small bowl until well combined. Refrigerate until ready to serve.
Preparing the Vegetables:
In a large skillet, heat the oil over medium heat until hot. Add the onion and cook until the edges begin to brown and the onion is translucent.
Add the remaining prepared vegetables, except the lettuce, with the ginger and garlic and saute until crisp-tender, about 10 minutes. Season with salt and pepper.
Place a lid on the skillet to keep the vegetables warm while grilling the steak. When ready to serve, garnish vegetables with toasted sesame seeds.
Grilling the Steak:
Over a charcoal fire or gas grill, cook steak directly over the heat of coals or on high, depending on the gas grill (you want heat, not a flames licking the steak). Remove the steak from the marinade and discard marinade.
Grill steak for only 3-4 minutes on each side. Remove from grill to a cutting board, tent with aluminum foil, and let rest 10 minutes. Slice against the grain into thin strips and serve with the lettuce, vegetables, and sauce (Ssamjang).
Fill a lettuce leaf about half full with slices of steak and vegetables, then garnish with the sauce as desired. Wrap and enjoy.
Notes
Skirt steak is relatively thin and will cook quickly to a medium-rare doneness, which is preferred for a tender result.When slicing the steak to serve, cut across the grain for maximum tenderness.**To prepare in a cast iron skillet, coat the skillet with peanut oil and heat over medium-high heat until hot. Sear the steak in the hot skillet for 3-4 minutes on each side.For this method, the steak may need to be cut into manageable pieces to fit in the skillet for a proper sear on each piece.