Korean Skirt Steak by Sookhee Pai of Arcadia Ca
Dive into the bold, savory flavors of Korean Skirt Steak by Sookhee Pai, a mouthwatering fusion of tender beef and traditional Korean seasonings. This recipe features 1.5 pounds of juicy skirt steak, marinated to perfection in a rich blend of soy sauce, sesame oil, honey, rice vinegar, garlic, and freshly grated ginger. The addition of gochugaru (Korean red chili flakes) gives it a subtle heat, while scallions and sesame seeds provide vibrant garnish and crunch. Marinating the steak for at least an hour—or overnight for maximum flavor—ensures every bite is infused with umami goodness. Quickly seared to medium-rare on a grill or cast iron skillet, this dish is ready in just 10 minutes of cooking time, making it both impressively delicious and convenient. Perfectly sliced against the grain and served as a centerpiece, it’s ideal for a weeknight dinner or a crowd-pleasing gathering. Whether you’re a fan of Korean BBQ or simply love bold flavors, this recipe will become a go-to favorite.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 0.5 cups soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon gochugaru (Korean red chili flakes)
- 2 scallions, finely chopped
- 1 teaspoon sesame seeds
- 2 tablespoons neutral oil (e.g., vegetable oil)
- 0.5 teaspoon black pepper
Instructions
Trim any excess fat from the skirt steak and place it in a large resealable plastic bag or shallow dish.
In a medium mixing bowl, combine soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, gochugaru, scallions, sesame seeds, and black pepper. Whisk well to create the marinade.
Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully penetrate the meat.
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Heat a grill or a heavy skillet (cast iron works best) over medium-high heat. Add the neutral oil to the pan if using a skillet.
Remove the steak from the marinade and shake off any excess liquid. Pat it dry with paper towels to ensure a good sear.
Cook the steak for 3–4 minutes per side for medium-rare, or adjust the timing based on your desired doneness. Avoid overcooking, as skirt steak is best served medium-rare to maintain tenderness.
Transfer the cooked steak to a cutting board and let it rest for 5–7 minutes.
Slice the steak against the grain into thin strips and serve immediately. Garnish with additional scallions or sesame seeds, if desired.
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.3 g | 363% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 36.4 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3119 mg | 66% | |
*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.
