Best Asian Marinated Skirt Steak Recipes

Skirt Steak Marinated Asian Style image

Provided by Martha Stewart

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons chopped green onions, white and green parts plus more for garnish
1 tablespoon chili oil
1 tablespoon dark Asian sesame oil
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
1 tablespoon minced lemongrass
Two 12-ounce skirt steaks
Cooked jasmine rice, for serving (optional)

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.

Asian Marinated Skirt Steak image

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 bottle Japanese beer, such as Sapporo
1/2 cup orange juice
1/4 cup hoisin
1/4 cup mirin (Japanese sweet wine)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon Sriracha hot sauce
1 tablespoon sesame oil
3 cloves garlic, smashed
1 onion, coarsely chopped
2 flank steaks (about 4 pounds total)
Toasted sesame seeds, for garnish

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.