Grilled Korean Style Skirt Steak
Fire up your grill and elevate dinnertime with this irresistible Grilled Korean Style Skirt Steak! Marinated in a bold and savory blend of soy sauce, sesame oil, brown sugar, garlic, ginger, and a kick of gochujang, this dish infuses authentic Korean flavors into tender slices of perfectly charred steak. The marinade, enhanced with rice vinegar and scallions, ensures every bite is juicy and packed with umami, while quick grilling locks in its smoky essence. Garnished with sesame seeds and fresh scallions, this recipe is not just a feast for the taste buds but also visually stunning. Perfect for a summer barbecue or a flavor-packed weeknight meal, this easy-to-make dish will leave your guests coming back for more. Serve alongside steamed rice, pickled vegetables, or Korean-style banchan for a complete culinary experience.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 0.5 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 3 stalks scallions, thinly sliced
- 1 tablespoon neutral oil (for grilling)
- 1 tablespoon sesame seeds (for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, gochujang, rice vinegar, and half the sliced scallions until well combined.
Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.
Preheat a grill or grill pan over high heat. Lightly oil the grates or the pan with the neutral oil to prevent sticking.
Remove the steak from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
Grill the steak for 3–4 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness. Avoid overcooking, as skirt steak can become tough if too well done.
Transfer the steak to a cutting board and allow it to rest for 5–10 minutes to retain its juices.
Slice the steak against the grain into thin strips. This helps ensure maximum tenderness.
Arrange the sliced steak on a plate, garnish with the remaining scallions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
