Grilled Korean-Style Skirt Steak
by Gina Jantzen

URL Source:
Source: Food Network Magazine
Course: Main
Cuisine: Korean
Food Group: Beef
Serves: 4


2 pound(s) Skirt steak, trimmed and cut into 4-inch pieces
3 tablespoon(s) Toasted sesame seeds
6 clove(s) Garlic, chopped
1 cup(s) Coke
1/4 cup(s) Soy sauce
1/4 cup(s) Packed dark brown sugar
1/4 cup(s) Toasted sesame oil
1 large White onion, cut into 2-inch-thick wedges
5-6 Slices of thick-cut bacon
3 Cubanelle peppers (or banana peppers if you can't find)
Salt & Pepper

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, Coke, 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 (reserve bacon to make fried rice with - yum!). Heat a grill over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes (If you have a grill basket, it's easiest to grill the onions in that). Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.


Notes:I make fried rice by chopping up the bacon and sauteing it for about 8 minutes until it starts getting browned. Add chopped onions & garlic and saute until the onions start to get soft. Add frozen veggies, scrambled eggs and soy sauce and voila! Comes out great!