Korean BBQ Skirt Steak + Scallion Salad

Recipe

Korean BBQ Skirt Steak + Scallion Salad

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Recipe

I don’t really have a ton of time to type up a whole story for you today since I’m running out to do a huge demo tonight. I could not, however, let a Sunday go by with out sharing this recipe with you.

Summer Sundays are all about the family/friends bbq. People you love, beer, chips + salsa, grilled veggies and lots and lots of delicious proteins are all essential ingredients to a successful bbq. So I’m making the protiens portion of that super simple for you….

Make these.

They are incredibly easy to make, fast to grill up which leaves space on your bbq for the chicken wings that take forever, and they are craaaaaaazy delicious.

Serve it together with the scallion salad, which you can totally prep in the morning, and WOAH, you just made the best bbq ever!

If your like me and think everything tastes better in taco, ready the recipe to see how to make that happen. Just don’t forget to char those taco shells on the grill before filling ’em!

Happy Sunday everyone!
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KOREAN BBQ SKIRT STEAK
Ingredients

1 kilo (2.2lbs. skirt steak), fat trimmed, cut into 5-6 inch pieces

2 Tbsp. apple cider vinegar
For the marinade

3 cloves garlic

2 red thai chiles, roughly chopped

1 Tbsp. ghojuchang

2 Tbsp. low sodium soy sauce

2 Tbsp. honey

2 Tbsp, rice vinegar
Instructions

Fill a large bowl with cold water.

Add cider vinegar and skirt steak.

Allow to soak for 30 minutes to help remove the salt from the meat and tenderize it.

Meanwhile, prepare your marinade.

Add all the ingredients to your food process and blend until the peppers and garlic are very finely minced and incorporated into the liquid.

Remove skirt steak from water bath and rinse under cold water.

Use a towel to dry the meat very well and place in a ziplock bag.

Add marinade to the bag, seal it and then using your hands, massage the meat so that the marinade gets evenly distributed across all the pieces of steak.

marinade for at least 4 hours or overnight on the fridge.

Turn ziplock bag over halfway through so that all pieces marinate evenly.

Remove bag from fridge 30 minutes prior to cooking.

Preheat your bbq or grill pan until it is very very hot.

Lightly grease with a little oil and then add pieces of meat to the grill.

Cook for 4 minutes on the first side.

Before flipping over use a pastry brush to brush remaining marinade over each piece.

Flip over and cook for another 3 minutes.

Remove from heat and allow to rest for 10 minutes.

Serve with scallion salad and enjoy!
Notes

*If you are nervous about the spice use only 1 pepper

**You can order kosher Ghojuchang on amazon. The brand is KOKO (Kosher Korean)

***If you want to serve these in tacos (which I highly recommend) slice them into long pieces against the grain!
SCALLION SALAD
Ingredients

6 long scallions, green + white parts (washed and trimmed)

1 red thai chile, very thinly sliced on an angle

zest of lime

2 limes, juiced

1/2 tsp salt

1/4 tsp coarse black pepper

3 Tbsp. extra virgin oil
Instructions

Add all the ingredients to a large bowl.

Mix well to combine.

This salad gets better as it sits!
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