I recently completed my Bachelor’s degree and graduated in May and since then I have been taking a little break before returning to the workforce. My BFF and ex-coworker told me one day that my old boss asked about me and what I was up to and she responded, “Um…she’s cooking a lot.” Ha Ha. So true! I have been cooking a lot. I find the Husband and I eat a lot better when I have more time on my hands.
I have sort of been in love with skirt steak for a while. Skirt steak is a long, thin cut of meat that is from the cow’s plate (located under the ribs and between the brisket and the flank). It is a delicious cut of meat but if overcooked can be very tough and this is not happy eating! Skirt steak is better at a medium rare, with some nice pink color.
When I first created Korean-Eyes I meant for it to be a way to write about things that I saw, meaning anything and everything. In the beginning Korean-Eyes had somewhat of an identity crisis so I quickly decided to write about what I loved – FOOD. So, once I figured out what to write about, the blog slowly took on an Asian twist stemming from my Thai recipes, to learning about my Korean background, etc. I have figured out that I am really into cooking with an Asian flare and I do not mind it one bit! I have done a skirt steak recipe before marinated with S&P and cumin but this is my creation of an Asian marinated skirt steak sandwich.
What you will need:
1-2 lbs of skirt steak
4 green onions, chopped
8-10 cloves of garlic, minced
2 in knob of ginger, grated
1/2 c light soy sauce
3 T toasted sesame oil
1 T dark soy sauce
4 T brown sugar
1 heavy pinch of crushed red chili flakes
What you will do:
1. In a bowl, add all the ingredients for the marinade. Whisk together to incorporate and give a taste. Adjust the seasonings if needed, set aside. Trim any excess fat from the skirt steak and add meat to the marinade, cover, and refrigerate for at least two hours but overnight is best.
2. Heat charcoals and when coals are white they are ready. You want a high heat grill for cooking the skirt steak. Cook for about 5 minutes on each side, or until cooked to a medium-rare. Let the meat rest for at least 5 minutes before slicing. Slice at a 45 degree angle and against the grain.
3. As meat is resting, grill your cibatta bread on the grill until it is nice and toasted with some char marks.
4. After the meat has rested, slice it thin and begin to assemble your sandwich. On the bottom layer stack some of the sliced skirt steak and top with Jicama slaw and the other piece of grilled cibatta bread and enjoy!
CLICK HERE for my Jicama slaw recipe.
A special thanks to the Husband who did the grilling. He did a phenomenal job and the steak was crispy and charred on the outside and tender and juicy on the inside. Well done!
This dish has got to be one of my favorite things I have made. I like to buy my skirt steak from a higher end grocery store because, though a little bit more pricy, the meat has almost no fat and is great quality. I have purchased skirt steak from cheaper markets and had to cut away so much fat (don’t pay for the fat!).
Do try this recipe and I know you will love it! Cheers and happy eating!
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