KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
GRILLED KOREAN STEAK
Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 7
Steps:
- In large resealable food-storage plastic bag, mix all ingredients except beef.
- Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
- Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
- Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
- To serve, cut beef into slices; spoon sauce over beef.
Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g
GRILLED KOREAN-STYLE SKIRT STEAK
Original recipe from food network, but it left out some steps that didn't make sense, so I sort of revamped it. Prep time does not include marinating time, or the time to get an outdoor grill ready.
Provided by breezermom
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pierce the steak a few times with a fork.
- 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.
- 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.
- 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.
- Grill the steak until charred, 4 to 5 minutes per side for medium rare.
Nutrition Facts : Calories 678.3, Fat 39.5, SaturatedFat 10.8, Cholesterol 152.9, Sodium 1237.2, Carbohydrate 27.4, Fiber 2.6, Sugar 21, Protein 53
GRILLED KOREAN STEAK AND RICE BOWLS
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
- Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
- Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.
Nutrition Facts : Calories 490, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 1236 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Sugar 12 grams, Protein 30 grams
KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS
For all my meat loving friends. :) A quick and delicious meal. You can skip the tortillas if desired. Recipe courtesy of Bobby Flay Show: Hot Off the Grill with Bobby Flay Episode: Asian Grilling
Provided by Sharon123
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill.
- Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes and up to overnight, turning once.
- Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat.
- Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat.
- Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
- Enjoy!
GRILLED SKIRT STEAK
Make and share this Grilled Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each steak in half crosswise.
- Put in a large resealable plastic bag.
- Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
- Seal bag and refrigerate at least 5 hours and up to overnight.
- Prepare a gas or charcoal grill for medium-high heat.
- Drain meat and discard marinade.
- Mix salt and cumin and rub into meat.
- Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
- For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
- After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
- With a sharp knife at a slight diagonal, cut across grain into thin strips.
- Serve meat and onions with tortillas, lime wedges, and hot sauce.
KOREAN-STYLE GRILLED FLANK STEAK
Categories Onion Soy Quick & Easy Backyard BBQ Steak Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
KOREAN STYLE SKIRT STEAK
Make and share this Korean Style Skirt Steak recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a resealable plastic bag; turn to coat. Refrigerate 1 hour, turning meat in bag once or twice.
- Preheat grill or broiler. Remove meat from marinade; discard marinade. Grill or broil steak 3 to 4 minutes per side for medium doneness.
Nutrition Facts : Calories 399, Fat 20.5, SaturatedFat 6.6, Cholesterol 100.3, Sodium 582.6, Carbohydrate 4.2, Fiber 0.4, Sugar 1.9, Protein 46.6
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