I recently threw a California Korean barbecue party, aka my version of what I have enjoyed at many Korean barbecue restaurants in Los Angeles. I think it is the perfect summer soiree, because it is a way for people to share a meal in a casual and relaxed environment.

The barbecue must be super-hot so that when the meat hits the heat it begins to caramelize. While most Korean barbecue restaurants serve either boneless short ribs or thinly sliced flanken with the bone, I prefer to use skirt steak. Something about the texture of the meat and the marinade comes together to produce a succulent, flavor-packed steak. I like to grill the pieces whole, and then thinly slice them and serve them on a cutting board or a platter.

Alongside the meat I offer fresh crisp romaine leaves, store-bought kimchi (fermented cabbage), shredded daikon radish and carrot salad, spinach with sesame oil and, of course, a big bowl of fried vegetable rice. And nothing goes better with this meal than ice-cold Korean beer.

Tasty Tips

--If you don't use all the marinade, you can use it to later marinate chicken breasts or thighs.

--If you don't feel like making rice, you can pick it up from your local Chinese restaurant.

Grilled Korean-Style Skirt Steak

Serves 8 to 10 people

4 pounds skirt steak

For the marinade:

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