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Korean-Style Marinated Skirt Steak

Brian Hagiwara

Servings: 4

I like to sear this one, but it’s equally delicious grilled; just be sure to oil the grill first so the meat doesn’t stick.


  • 2 Tbs. sugar
  • 3 Tbs. soy sauce  
  • 2 tsp. sake (optional)
  • 4 large cloves garlic, finely chopped
  • 5 scallions (white part only), minced
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. toasted sesame oil
  • 1 lb. skirt steak, trimmed and cut into four portions
  • 2 tsp. vegetable oil
  • Salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 1120
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 25


  • Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Add them to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes. on each side for medium rare. The steaks should be very rosy pink. Transfer them to a cutting board, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices and serve.


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Reviews (9 reviews)

  • Mall0mar | 09/07/2020

    Sometimes simple is better! This is a great starting point, and, yes, It was part of Bobby Flay’s Hot off the Grill season. Here are my modifications:
    Costco has flap meat, so we used that. I marinated the meat about 2 hours.
    I served this with the Marinated Cucumbers from Christine Gallary’s Korean flank Steak Tacos, FC#146, store bought kimchi, minced scallion greens, cilantro, and my own gochujang crema:
    1/4 cup each whole milk plain yogurt and mayo, 1 tsp lime juice, and Korean gochujang paste, to taste, 2 tsp or so.

  • smurfmacaw | 07/14/2019

    Sooooooo, just out of curiosity, did you steal Bobby Flay's recipe or did he steal yours????? Great recipe but representing it as your own without giving credit is sort of cheesy (I think Mr. Flay would consider it a stronger word than cheesy!)


    I've been making this recipe for years.

  • delilahrenee | 02/18/2016

    Love, loved, loved this recipe. I rarely buy skirt steak because it is expensive, but I splurged and used this recipe. It was awesome. Cooked it in my air fryer, and it only took like 2 - 3 minutes.

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