Ingredients: |
Ingredients: Skirt steak, 3/4 lb. per person. Recipe is good for 4-5 lbs of meat. Marinade is necessary, but the sauce is optional and hot if you add the chili. If you skip the sauce, you can add the cilantro to the marinade.
Marinade
3/4 cup soy sauce (low salt "lite")
1/4 cup medium dry sherry
3 Tbsp. sugar
1-1/2 Tbsp. Minced garlic (I usually double the garlic; it keeps vampires away)
1 Tbsp Asian sesame oil
1 tsp. hot pepper flakes (if your crowd is wimpy, skip)
Sauce
3 Tbsp. soy sauce (low salt "lite")
1-1/2 Tbsp. minced garlic
3/4 chopped fresh fresh cilantro
1/3 cup Vegetable oil
1 Tbsp. fresh lime juice (no crime if it comes from a bottle)
1/2 tsp.Minced seeded fresh habanero or serrano Chili (optional)
1 4-inch Fresh hot red Chile, chopped (optional)
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Directions: |
Directions:Stir together the marinade ingredients in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, for an hour. (When I can, I marinate longer, with more turning, because it helps me form a bond with my food.)
Prepare grill for cooking.
Stir together the sauce ingredients.
When fire is medium-hot (you can hold your hand five inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board five minutes, then top with some sauce, if you made it, and cut against the grain into 1/2 inch slices.. Serve remaining sauce on the side. |
This recipe for Korean Steak is from