Overview
The skirt steak is so thin that simply frosting its exterior will give you lots of flavor with every bite. Gochujang, a Korean fermented chili paste, mixed with honey makes an ideal frosting, offering sweet, spicy and umami in just two ingredients. It settles in the nooks and crannies of the meat and caramelizes once it reaches very hot heat.
[[[[The key to weekday steak dinner is a quick-cooking skirt]
Scale and get a printable version of the recipe here.
ingredients
1 pound of skirt steak
1 teaspoon kosher salt, and more to taste
3 tablespoons gochujang
3 tablespoons of honey
1 tablespoon canola oil
Not
Step 1
Cut the skirt steak into 5 to 6 inch pieces. Dry and season with salt.
2nd step
In a shallow bowl, combine the gochujang and honey until they are combined. Add the skirt steak and coat with the mixture.
Stage 3
Heat the oil in a large cast iron skillet over medium-high heat until it smokes lightly. Add the steak and cook, undisturbed, until charred, 3 to 4 minutes per side.
Step 4
Transfer the steak to a cutting board to rest for a few minutes, then slice thinly against the grain. Season to taste with salt, if desired.
From recipe developer Ali Slagle.
Tested by Ann Maloney; email your questions to [email protected].
Scale and get a printable version of the recipe here.
Have you made this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Nutrition
Calories: 320; Total fat: 17 g; Saturated fat: 5 g; Cholesterol: 75 mg; Sodium: 620 mg; Carbohydrates: 21 g; Dietary fiber: 0 g; Sugars: 17 g; Proteins: 23 g.