Asian Marinated Skirt Steak - NoRecipeRequired.com

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor while being a natural sweetener.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more cost-effective.

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner, and sirloin is often less expensive.

Coarsely chop half an onion and set aside.

Add a few cloves of garlic to the bowl.

Pour in a couple tablespoons of soy sauce.

Add a little ketchup to the mixture.

Squeeze in some honey.

Add about a tablespoon of hoisin sauce to the marinade.

Massage the marinade into the skirt steak, adding a little water if needed to coat the steak.

Let the skirt steak marinate for about eight hours, or overnight for better flavor.

Remove the steak from the marinade and season both sides with salt and black pepper.

Heat a grill pan or skillet until hot.

Add a little olive oil to the pan and lay the skirt steak down, starting with the fattier side down.

Sear the steak for three to five minutes without touching it to develop a nice caramelized crust.

After about three minutes, check the edges for browning and flip the steak over to sear the other side.

Press down the edges if the steak curls up during cooking.

Cook the second side for about 45 seconds longer if one steak is thicker than the other.

Check for a nice char on the second side of the steak before removing it from the heat.

Bring the leftover marinade to a boil and reduce it by about a third to make a sauce.

Taste the sauce and adjust sweetness if necessary by adding more honey or other sweeteners.

Paint the reduced marinade onto the steaks for a final flavor boost, cooking for another 10 seconds on each side.

Remove the steaks from the heat and let them rest for about two to three minutes before serving.

Serve the skirt steak with asparagus and mashed potatoes, drizzling any remaining sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens