Marinating time: 30 minutes to overnight
Grill time: 8 minutes
Serves 2
Ingredients:
1 skirt steak ( they vary in
size and I forgot to weigh before cooking)
Marinade
2 large cloves garlic, peeled
and minced
1” piece of ginger, peeled and
grated
¼ cup soy sauce
¼ cup mirin
Scant ¼ cup rice vinegar
4 tbsp canola oil
1 tbsp maple syrup
1 tbsp toasted Asian sesame oil
1 tsp to 1 tbsp Asian chili
sauce (I used Sriracha)
Garnish:
Fresh cilantro leaves, chopped
Toasted sesame seeds
Scallions/green onions, chopped
Directions:
1. Place all the marinade
ingredients in a bowl and mix well. Pour
into a zip lock baggie large enough to hold the skirt steak in a single layer
so that every inch is coated in the marinade.
2. Prepare the skirt steak by peeling off the
thick membrane layer on both sides. Cut
off any extra fat or silvery membrane.
Cut into 2-4 pieces for easy grilling.
3. Place the meat into the zip
lock baggie. I always place that on a
lipped tray to prevent leakage in my fridge.
Allow to marinate for 30 minutes on the counter or up to overnight in
the fridge. It’s an easy dish to prepare
the night before or morning of.
Remember to allow the steak to come to room temperature before
grilling (about 30 minutes).
4. Preheat grill to high and cook for about 3-4
minutes per side. Allow the
steaks to rest for 5 minutes before slicing across the grain.
Garnish with any or all of…
fresh chopped cilantro, toasted sesame seeds, scallions and serve with some fragrant rice or make a
simple green salad with an Asian dressing and lay the steak slices on top.
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