Korean Garlic-Grilled Skirt Steak
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Inner skirt has coarse muscle fibers with tough sinew running between them, so the first job is snipping that sinew out with scissors and slicing across the grain.
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Its beefy flavor is strong enough that the soy marinade gets only 20 minutes. Halved garlic cloves cook slowly in the pan first, then the same pan goes to high heat for a quick sear of the beef, and the garlic is plated alongside.
Ingredients
Instructions
- 1
Remove tough sinew between thick muscle fibers with scissors, then slice across the grain into 1cm thick bite-sized pieces for the best texture.
- 2
Combine 1.5 tbsp soy sauce, 1 tbsp syrup, 1 tbsp sesame oil, 1 tbsp cooking wine, and pepper, then marinate the beef for exactly 20 minutes to preserve its natural aroma.
- 3
Halve 10 garlic cloves and sear in an oiled pan over low heat for 3 minutes until golden brown to remove the sharp bite and infuse the oil.
- 4
Raise heat to high until the pan smokes slightly, then sear each side for 1.5 minutes until the edges are caramelized and fat renders into the muscle grain.
- 5
Season with 0.5 tsp coarse salt and let the meat rest for 1 minute at room temperature, allowing the concentrated juices to redistribute evenly throughout the cut.
- 6
Plate the browned garlic and skirt steak and top with 1 tablespoon sliced scallions.
Check that the thickest piece has reached the intended doneness, then serve while warm.
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