Korean-Style Marinated Skirt Steak

This is Korean BBQ simplified for the backyard grill. Skirt steak soaks in a soy-sake marinade punched up with four cloves of garlic, fresh ginger, scallions, and toasted sesame oil. Thirty minutes at room temperature is all it needs to absorb those flavors.

Skirt steak is the right cut for Korean-style grilling. It’s thin, full of beefy flavor, and takes to high-heat grilling better than almost any other cut. Two to three minutes per side over a hot grill gives you a charred, caramelized exterior with a pink, juicy center. The sugar in the marinade helps build that char.

Slicing against the grain is everything with skirt steak. Cut with the grain and you’ll be chewing for days. Against the grain, and each thin slice practically melts. Let it rest 5 minutes first so the juices redistribute instead of running out on the cutting board.

The toasted sesame oil goes into the marinade raw, which preserves its nutty, fragrant punch. Cooking would burn off that delicate flavor.

Chef Tips

• Don’t marinate longer than 30 minutes. The soy sauce and sake will break down the thin meat’s texture if left too long
• Get the grill screaming hot before the steak goes on. High heat = better char
• Slice as thin as you can at a slight angle for the prettiest presentation
• Sake adds a mild sweetness and tenderizes. If unavailable, dry sherry works as a substitute

Variations

• Add a tablespoon of gochujang (Korean chili paste) to the marinade for authentic heat
• Serve in lettuce wraps with pickled daikon and steamed rice for a full Korean BBQ experience
• Use flank steak if skirt steak isn’t available, adjusting grill time slightly