Grilled Korean-Style Skirt Steak |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Prep time does not include marinating time, or the time to get an outdoor grill ready. Ingredients:
2 lbs skirt steaks, trimmed and cut crosswise into 4 inch pieces |
3 tablespoons sesame seeds |
4 garlic cloves, smashed |
1 cup cola |
1/4 cup soy sauce |
1/4 cup dark brown sugar, packed |
1/4 cup sesame oil |
kosher salt |
black pepper, freshly ground |
1 white onion, cut into 2 inch wedges |
4 slices bacon, cut into 2 inch pieces |
3 banana peppers or 3 cubanelle peppers |
Directions:
1. Pierce the steak a few times with a fork.
2. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
3. Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
4. Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
5. Grill the steak until charred, 4 to 5 minutes per side for medium rare.
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