Every home cook needs a few go-to recipes in their culinary arsenal. This Asian Marinated Skirt Steak is my secret weapon when I’m short on time during the week and my “sure thing” when I’m having company over for dinner.
Since I’m like a one man band over here between the hours of 3 p.m. and 7 p.m., I love a recipe that comes together in minutes. If you can plan ahead, you can master this recipe. Marinate the steak overnight. Just before dinner, heat up the grill. Skirt steak cooks very quickly and with a side of rice and broccoli, you have a perfect dinner.
Jake and Lily love this steak. As soon as they find out we’re having Asian Marinated Skirt Steak for dinner, heated negotiations take place to determine who gets the leftovers for lunch the next day. Tonight, when negotiations broke down, Doug stepped in to flip a coin. This steak is so good you need a third party to negotiate the leftovers.
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 Tablespoon minced garlic
- 2 green onions, thinly sliced
- ¼ cup sesame seeds
- ¼ cup sesame oil
- ½ teaspoon ground black pepper
- 2 lbs skirt steak
- vegetable oil
- In a large bowl, combine soy sauce, brown sugar, garlic, green onion, sesame seeds, sesame oil, and ground black pepper. Mix together until brown sugar dissolves.
- Add skirt steak. Toss to thoroughly coat meat.
- Refrigerate overnight or for at least 1 hour. Turn pieces every once in a while.
- Oil grill pan with vegetable oil.
- Grill steak over medium-high heat about 4 minutes per side, depending on thickness of meat.
- Remove from grill, let steak rest, loosely covered in foil for 10 minutes.
- Slice steak into thin pieces, cutting against the grain on an angle.
- Serve over rice or in lettuce cups.