Grilled Korean-Style Skirt Steak Recipe

Name: Grilled Korean-Style Skirt Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces; 3 tablespoons sesame seeds; 4 cloves garlic, smashed; 1 cup cola; 1/4 cup soy sauce; 1/4 cup packed dark brown sugar; 1/4 cup toasted sesame oil; Kosher salt and freshly ground pepper; 1 large white onion, cut into 2-inch-thick wedges; 2 to 3 banana or Cubanelle peppers

Servings: persons

1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and freshly ground pepper
1 large white onion, cut into 2-inch-thick wedges
2 to 3 banana or Cubanelle peppers

1
Pierce the steak a few times with a fork.
2
Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
3
Transfer to a plate to cool.
4
Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar.
5
Add the steak and onion wedges, turning to coat.
6
Cover and refrigerate 4 hours or overnight.
7
Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet.
8
Heat a grill pan over high heat.
9
Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes.
10
Transfer to a platter.
11
Grill the steak until charred, 4 to 5 minutes per side for medium rare.
12
Add to the platter.
13
Photograph by Tina Rupp

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces, 3 tablespoons sesame seeds, 4 cloves garlic, smashed, 1 cup cola, and more.

Yes, Grilled Korean-Style Skirt Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Korean-Style Skirt Steak

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