Asian Marinated Skirt Steak
While I love traditional steak house cuts of beef…New York Strip, Filet, Ribeye, simply treated and perfectly cooked, I also love making “lesser” cuts of meat, bathed in sweet and tangy marinades, that are packed with all kinds of additional flavors. That’s exactly the type of recipe, I show you here with an Asian Marinated Skirt Steak. Skirt, is cut of steak, not nearly as tender as some of the aforementioned cuts, but when treated and cut right, it has a great texture, and frankly the natural beef flavor is even better than some of the more traditional cuts. It also makes a great steak for marinating. Here, I use some Asian themed ingredients, like soy sauce and Hoisin to give the steak another layer of flavor, and when cooked, a really nice charred crust. It’s one of my all time favorite steak recipes. Hope you enjoy it as much as I do!
Recipe Overview and Keys to SuccessTo make the best Asian Marinated Skirt Steak, just follow these few simple steps:
- The measurements for the marinade don’t matter a whole lot. Just make sure you use enough to coat the whole steak (which is why I use a plastic bag) and don’t add any salt, which will dry out the steak. I like to marinate mine for 8 – 24 hours.
- While there’s not salt in the marinade itself, you still need to salt and pepper the steak right before you cook it
- When cooking the steak, marinades like this one, that have a good amount of sugar, tend to char pretty quickly, so where I would generally use an insanely hot pan (one that’s smoking slightly), tone the heat down, and just get it “normal” hot
- While I like just about all my steaks cooked med-rare, this one I take up to medium. I actually like the texture of skirt steak better when cooked medium; less done tends to be a bit chewy
- Finally, to ensure the steak it tender, identify which way the grain of the meat is running (it should be obvious) and when eating cut the steak against the grain. That shortens, very long meat fibers, that otherwise would be very chewy.
RECIPE FOR ASIAN MARINATED SKIRT STEAK
Ingredients (for 2)
- 1 lbs skirt steak
- 2 tablespoons soy sauce
- 2 – 3 tablespoons hoisin sauce
- 1/2 onion, sliced
- 2 garlic cloves minced
- 1 tablespoon honey
- 1 tablespoon ketchup
- 2 – 3 tablespoons of water for the marinated
Making the Asian Marinated Skirt Steak
- Add all ingredients (other than the steak) to a large zip lock bag, and mix together
- Add the steak, and rub in the marinate, making sure everything is coated
- Move the bag into the fridge and allow the steak to marinate for 8 – 24 hours
- Remove the steak from the marinade; pour the marinade (without the onions or garlic) into a small sauce pan
- Allow the skirt steak to come to room temperature, and season both sides with salt and pepper
- Put the marinade (which is now in the sauce pan) over low heat and slowly bring to a simmer (if needed you can add some water to thin it out)…this will become a glaze, but it needs to simmer for at least 5 minutes
- Heat your grill, or pan, to high heat, and coat the pan (or the steak if grilling) with olive oil
- Lay the steak down, and sear on one side without touching, moving for bugging for a good 3 – 4 minutes – you do need to be careful as the marinade has a good amount of sugar in it…you want it to char, but keep an eye on it, to prevent it from burning
- After 3 – 4 minutes you should have a good sear with some charring on one side, turn the steak over, and cook the other side for another 2 – 3 minutes
- The marinade in the sauce pot should be simmering now, use a brush, or spoon and “paint” some of the simmering marinade over the steak
- Turn the steak to allow the freshly applied marinade to sear just a bit – for amount a minute, while to “paint” the other side; flip and repeat
- Pull the steak off, total cooking time should be about 7 – 8 minutes, and allow the steak to rest for 3 – 4 minutes
- Serve it up with some of your favorite sides, and enjoy!
Wine recommendation: This Asian Marinated Skirt Steak has a dream pairing with a rich, juicy and lush California Zinfandel. The meat has enough fat and richness to smooth out the tannin in the wine, and the generally full bodied, fruit forward zin will hold up very nicely to the slightly sweet marinate. And zinfandels almost always go great with grilled red meat. Enjoy!
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