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Grilled Korean Skirt Steak

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Serves 4

  • by Dawn Yanagihara-Mitchell from Fine Cooking
    Issue 118

This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.

 

 

  • 1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
  • 6 Tbs. soy sauce
  • 1/4 cup sake
  • 3-1/2 Tbs. granulated sugar
  • 3 medium cloves garlic, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 3 scallions, thinly sliced
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. toasted sesame seeds
  • 1 to 1-1/4 lb. skirt steak, trimmed
  • 2 cups cooked short-grain rice, for serving
  • 1 head red- or green-leaf lettuce, separated into leaves, for serving

In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth. Transfer to a medium bowl and stir in the scallions, sesame oil, and sesame seeds. Set aside 1/2 cup of the marinade in a small bowl for serving.

With the tip of a paring knife, poke the steak all over, and then slice it crosswise into 3 or 4 even pieces. Submerge the meat in the remaining marinade and let sit at room temperature while preparing the grill.

Prepare a grill for direct grilling over medium-high heat (about 400°F). Grill the steak, flipping once, until browned on both sides and medium rare, 6 to 7 minutes total. Let the steak rest for about 5 minutes, then thinly slice on the diagonal. Arrange the steak on a large platter with the rice and lettuce leaves for wrapping. Serve the reserved marinade on the side for drizzling.

nutrition information (per serving):
Calories (kcal): 380; Fat (g): 120; Fat Calories (kcal): 120; Saturated Fat (g): 4.5; Protein (g): 27; Monounsaturated Fat (g): 6; Carbohydrates (g): 38; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1140; Cholesterol (mg): 50; Fiber (g): 2;

Photo: Scott Phillips

Delicious! I couldn't wait to make it again. I double the sauce the second time and didn't serve it in the lettuce wrap. The steak and sauce we soooo good on their own. I couldn't find skirt steak so I used flap steak which I had never heard of but it was wonderful. I will make this again and again. I served it with brown rice on the side and an asian cucumber salad. And it is easy to boot! You must try this!

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