Asian Skirt Steak Recipes

Steps:

• Combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl, and mix well. Pour the marinade into a large resealable plastic bag, and add the steaks. Squeeze the bag to remove excess air, and then seal it. Refrigerate for 24 hours, turning the bag occasionally.
• Preheat a grill to high.
• Remove the steaks from the marinade (discard the marinade), and blot them with paper towels to remove excess marinade. Place the steaks on the grill and cook until nicely marked on both sides, about 4 minutes on each side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice, and serve over jasmine rice if desired, garnished with chopped green onions.

Steps:

• Peel half the ginger; finely grate to make 1 tablespoon. Thinly slice remaining half. Scatter half grated and sliced ginger, garlic, brown sugar, cinnamon, and cinnamon sticks, if using, in a nonreactive baking dish. Cut steak against grain into three 6-inch pieces; place in dish. Scatter with remaining dry ingredients. Pour sherry, soy sauce, and olive oil over the steak. Marinate, turning meat several times, for 30 minutes, or refrigerate several hours.
• Heat broiler. Season steak with salt and pepper; transfer to broiler pan. Broil until brown and just charred, about 4 minutes. Turn; broil about 3 minutes for medium rare. Transfer to cutting board. Let rest 5 minutes. Cut into thin strips. Top with cilantro, if using; serve.

Steps:

• Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

Steps:

• mix together all ingredients (except steak) in a bowl.
• Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
• Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
• Set the steak aside and let cool for 10 minutes.
• Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
• slice the steak and serve with the dipping sauce.

Steps:

• Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
• 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. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
• Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

Steps:

• Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
• Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
• Preheat a grill pan or grill over high heat.
• Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.

Steps:

• For the steak: In a large, resealable plastic bag, mix the soy sauce, sesame oil, chiles and ginger. Add the steak to the marinade, seal the bag, and move the steak around to coat it with marinade. Marinate the steak in the refrigerator for at least 8 hours or ideally overnight.
• For the bruschetta: In a medium bowl, toss the tomatoes with the sesame oil, olive oil, vinegar, basil, sesame seeds and salt. Set aside.
• Remove the steak from the refrigerator 30 minutes prior to cooking; preheat a grill pan over high heat.
• Oil the grill pan with the vegetable oil. Season the steak on both sides with the 1/2 teaspoon salt. Grill over high heat until nicely marked and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Allow the steak to rest for 10 minutes before slicing on an angle, against the grain.
• Serve topped with the marinated tomatoes.

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Steps:

• On a large cutting board, pound the steak until it is 1/8-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.
• In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 teaspoon salt and 1 teaspoon pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.
• When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade. (See Tip for stovetop method.)
• Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.