Grilled Korean-Style Skirt Steak
Source: Food Network Magazine
Food Group: Beef
|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!