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Matthew Fairman, America's Test Kitchen on

Because it has a high ratio of exterior surface area to interior area, skirt steak takes exceptionally well to marinating. Marinades don’t penetrate deeply into the meat, but in the case of this relatively thin cut, they don’t need to. In just 10 minutes, the bold, flavorful mixture of soy sauce, toasted sesame oil, gochujang, garlic and ginger imparted loads of flavor. The sugar in the gochujang not only balanced the saltiness of umami-rich soy sauce but also aided in browning, meaning that the thin steaks achieved a flavorful caramelization without risk of overcooking. Read Less

Flash-Marinated Skirt Steaks with Gochujang, Sesame and Scallion

Serves 4 to 6

2 pounds outside skirt steak, 3 to 4 inches wide and ½ to 1 inch thick, trimmed

5 tablespoons soy sauce

3 tablespoons vegetable oil, divided

 

1 1/2 tablespoons gochujang

1 1/2 tablespoons toasted sesame oil

3 garlic cloves, minced

2 teaspoons grated fresh ginger

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