INGREDIENTS

  • 1/4 cup low sodium soy sauce
  • 3 garlic cloves, minced
  • 2 green onions, chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons toasted sesame seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 - 2 pounds skirt steak

DIRECTIONS

  1. Combine the soy sauce, garlic, green onion, sugar, oil, ginger, sesame seeds and pepper flakes in a large bowl. Add the steak, turning to coat, cover and refrigerate at least 1 hour and up to 8 hours turning occasionally.
  2. Remove steak from the refrigerator and let stand at room temperature 15 minutes.
  3. Heat a nonstick grill pan over medium heat until hot. Wipe excess marinade from steak and place on pan. Cook, turning once, 8-10 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before cutting diagonally across the grain into ¼-inch slices.
  • Yield:

    4 Servings

  • Cuisine:

    Korean

  • Course:

    Dinner