Maple Asian Skirt Steak

Adapted from The Butcher's Guide to Well-Raised Meat  

Printable Recipe


Prep time: 15 minutes

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.