Korean Style Marinated Skirt Steak with Grilled Scallions
Elevate your weeknight grilling game with this Korean Style Marinated Skirt Steak with Grilled Scallions, a recipe that combines bold, authentic flavors with quick prep and cook times. The juicy skirt steak is infused with a savory-sweet marinade made from soy sauce, mirin, sesame oil, brown sugar, garlic, ginger, and a kick of gochujang for that signature Korean heat. Grilled to perfection, the steak is tender and full of smoky charred flavor. Paired with lightly charred, caramelized scallions, this dish offers a delightful balance of textures and flavors. Finished with toasted sesame seeds and optional fresh cilantro, it’s a show-stopping centerpiece for any meal. Perfect for feeding four in just 25 minutes of active cooking, this dish seamlessly blends convenience with gourmet flair, making it an irresistible choice for BBQ enthusiasts and lovers of Korean-inspired recipes alike.
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Recipe Information
Ingredients
- 1 pound skirt steak
- 12 stalks scallions
- 0.25 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 0.5 teaspoon black pepper
- 1 tablespoon neutral oil (for grilling)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
In a medium mixing bowl, combine soy sauce, mirin, sesame oil, brown sugar, minced garlic, grated ginger, gochujang, rice vinegar, and black pepper. Whisk until the marinade is well combined.
Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan with the neutral oil to prevent sticking.
While the grill is preheating, prepare the scallions. Trim the roots and any tough tops, leaving the stalks about 6–8 inches in length. Toss them with a bit of neutral oil to lightly coat.
Remove the steak from the marinade and let any excess marinade drip off. Pat it lightly with paper towels to prevent excess moisture from steaming on the grill.
Place the skirt steak on the hot grill. Cook for about 3–4 minutes per side for medium-rare, or adjust depending on your preferred doneness and the thickness of the steak.
At the same time, place the scallions directly on the grill grates. Cook for 1–2 minutes per side until lightly charred and tender.
Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute. Slice thinly against the grain for maximum tenderness.
Serve the grilled skirt steak topped with a sprinkle of toasted sesame seeds and freshly chopped cilantro, if desired. Arrange the grilled scallions on the side as a delicious accompaniment.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 29.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2476 mg | 53% | |
*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.
