Sandra This Korean-Style Marinated Skirt Steak recipe is a tender and flavorful recipe, which is made with skirt steak and soy sauce. It’s the perfect weeknight dinner, ready in about 1 hour.
Bobby Flay Korean-Style Marinated Skirt Steak Recipe Ingredients
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon sake
- 4 large cloves garlic, finely chopped
- 3 scallions, white part only, minced
- 2 teaspoons finely chopped ginger
- 2 teaspoons toasted sesame oil
- 1 pound skirt steak, trimmed and cut into 4 portions
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 1 bunch scallions, whole
- 8-12 small flour or corn tortillas
How To Make Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas
- Make the Marinade: In a shallow dish or a large resealable bag, whisk together the sugar, soy sauce, sake, finely chopped garlic, minced scallion whites, ginger, and toasted sesame oil until the sugar is dissolved.
- Marinate the Steak: Add the skirt steak portions to the dish, turning to coat them completely in the marinade. Let the steak marinate at room temperature for at least 30 minutes, turning it once halfway through.
- Preheat the Grill: Heat a grill or grill pan to high heat. Lightly oil the grates with vegetable oil to prevent sticking.
- Grill the Steak and Scallions: Remove the steak from the marinade, allowing any excess to drip off. Season both sides with salt and pepper. Place the steak on the hot grill and cook for 2 to 3 minutes per side for medium-rare. At the same time, place the whole scallions on the grill and cook for 1-2 minutes per side, until lightly charred and tender.
- Rest and Slice: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes. While the steak rests, warm the tortillas on the grill for about 30 seconds per side.
- Serve: Thinly slice the rested steak against the grain. Serve immediately with the grilled scallions and warm tortillas.
Recipe Tips
- How to get the most flavor? While 30 minutes of marinating works for a quick meal, for a more tender and deeply flavorful result, you can marinate the steak in a covered dish in the refrigerator for up to 4 hours.
- Why should I let the steak come to room temperature? Taking the steak out of the fridge 20-30 minutes before grilling allows it to cook more evenly and helps it stay juicy. A cold steak can cook unevenly and become tough.
- How to get a perfect sear? A very hot grill is essential for getting a beautiful char and crust on the steak without overcooking the inside. Make sure your grill is fully preheated before you add the meat.
- What’s the right way to slice skirt steak? Skirt steak has very prominent muscle fibers (the grain). To ensure every bite is tender, you must slice it thinly against (or across) those lines.
What To Serve With Korean-Style Marinated Skirt Steak
This dish is a fantastic base for a build-your-own taco or wrap station.
- Kimchi or a quick-pickled slaw
- Steamed white or brown rice
- Sliced avocado or a dollop of sour cream
- Gochujang or Sriracha for extra heat
How To Store & Reheat Leftovers
Refrigerate: Let the leftover steak cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Freeze: After cooling completely, place the steak in a freezer-safe bag, removing as much air as possible. It can be frozen for up to 2 months. Reheat: The best way to reheat the steak without drying it out is quickly in a hot skillet. Heat a pan over medium heat with a small amount of oil and warm the steak for 1-2 minutes per side, just until heated through.
Bobby Flay Korean-Style Marinated Skirt Steak Nutrition Facts
- Serving: 1/4 of the recipe
- Calories: 300 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 700mg
- Protein: 28g
- Total Carbohydrate: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you can’t find skirt steak, flank steak or hanger steak are excellent alternatives. They both take well to marinades and are best cooked quickly over high heat and sliced against the g
Yes, you can whisk the marinade ingredients together and store it in an airtight container in the refrigerator for up to 3 days before you plan to use it.
If you don’t have sake, you can substitute it with dry sherry, mirin (which is a bit sweeter), or simply leave it out and add an extra splash of water or soy sauce.
Try More Recipes:
- Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe
- Bobby Flay Grilled Chicken Wings with Chipotle Hot Sauce Recipe
- Bobby Flay Peas with Shallots and Pancetta Recipe
Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas Recipe
Description
A quick and intensely flavorful dish where tender skirt steak is soaked in a savory soy-garlic marinade, then grilled to perfection and served with charred scallions.
Ingredients
Instructions
- Whisk together all marinade ingredients: sugar, soy sauce, sake, garlic, minced scallion whites, ginger, and sesame oil.
- Marinate the skirt steak in the mixture at room temperature for at least 30 minutes.
- Preheat a grill to high heat.
- Remove steak from marinade, season with salt and pepper, and grill for 2-3 minutes per side for medium-rare.
- Grill the whole scallions alongside the steak for 1-2 minutes per side until charred.
- Let the steak rest for 5 minutes before slicing it thinly against the grain.
- Serve the sliced steak immediately with the grilled scallions and warm tortillas.
Notes
- Slicing the steak against the grain is the most important step for ensuring a tender bite.
- Don’t skip the resting period for the steak; it allows the juices to redistribute for a more flavorful and moist result.
- A very hot grill is key to getting a great sear on the outside while keeping the inside tender.
- For even more flavor, you can marinate the steak in the refrigerator for up to 4 hours.
