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| Korean-Style Marinated Skirt Steak |
| Easy-cooking skirt steak is full of flavor |
| I like to sear this steak, but it's equally delicious grilled; just be sure to oil the grill first so the meat |
| 4 large cloves garlic, finely chopped |
| 5 scallions (white part only), minced |
| 2 tsp. finely chopped fresh ginger |
| 2 tsp. toasted sesame oil |
| 1 lb. skirt steak, trimmed and cut into four portions |
| Salt and freshly ground black pepper to taste |
| Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size |
| flat dish or a zip-top bag, stirring to make sure the sugar is dissolved. Cover the steaks with plastic |
| wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Add them to the |
| marinade and let them sit for 20 min., covered, turning them once after 10 min. Coat a large skillet |
| with the vegetable oil and set it over high heat until the oil is just barely smoking. Sprinkle both |
| sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear |
| the steaks (in batches if necessary) for 2 to 3 min. on each side for medium rare. The steaks |
| should be very rosy pink. Transfer them to a cutting board, tent with foil, and let rest for 3 min. Cut |
| the steaks into 1/4-inch-thick slices and serve. |
| Richard Chamberlain is the chef/owner of Chamberlain's Prime Chop House in Dallas. |
| info@barringtonsoftware.com |
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