This Korean-style skirt steak is a quick, flavor-packed weeknight dinner that delivers rich, savory satisfaction. The meat is marinated in a blend of soy sauce, sake, sugar, garlic, and toasted sesame oil, creating a glossy, umami-rich coating. Grilling the steak alongside the white parts of scallions adds a smoky depth and a pleasant crunch. The result is tender, juicy slices of beef with a perfect balance of sweet and salty notes. Ideal for serving over rice or with fresh vegetables, this dish comes together in under an hour, making it an excellent choice for busy evenings when you want restaurant-quality food at home.
Korean-Style Marinated Skirt Steak With Grilled Scallions
Description
This Korean-style skirt steak is a quick, flavor-packed weeknight dinner that delivers rich, savory satisfaction. The meat is marinated in a blend of soy sauce, sake, sugar, garlic, and toasted sesame oil, creating a glossy, umami-rich coating. Grilling the steak alongside the white parts of scallions adds a smoky depth and a pleasant crunch. The result is tender, juicy slices of beef with a perfect balance of sweet and salty notes. Ideal for serving over rice or with fresh vegetables, this dish comes together in under an hour, making it an excellent choice for busy evenings when you want restaurant-quality food at home.Ingredients
Directions
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Preheat grill to high heat.
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In a medium-sized flat dish, combine sugar, soy sauce, sake, minced garlic, chopped scallion whites, chopped ginger, and toasted sesame oil. Stir until the sugar is mostly dissolved.
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Add the skirt steak portions to the marinade, turning to coat evenly. Let marinate at room temperature for 30 minutes, turning the meat once halfway through.
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Remove the steak from the marinade, letting excess drip off. Season lightly with salt and pepper if desired.
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Place the steak on the preheated grill. Cook for 2 to 3 minutes per side for medium-rare, or until desired doneness is reached.
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During the last minute of cooking, add the remaining green parts of the scallions to the grill if desired, or serve with the grilled white parts.
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Remove the steak from the grill and cover loosely with foil. Let rest for 5 minutes.
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Slice the steak thinly against the grain.
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Serve immediately with the grilled scallions and any remaining marinade reduced and brushed over the top if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 169.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 651.2mg28%
- Total Carbohydrate 37.3g13%
- Dietary Fiber 2.2g9%
- Sugars 4.8g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the skirt steak thinly against the grain to ensure tenderness.
You can substitute skirt steak with flank steak if unavailable, though skirt steak has a more robust flavor.
If you prefer a thicker glaze, reduce the leftover marinade in a small saucepan over medium heat for 2-3 minutes before brushing over the cooked steak.
Serve with steamed rice, kimchi, or a simple side salad to balance the rich flavors.
