A few weeks ago, we bought a pound of skirt steak. We cooked the first 8 ounces in Worcestershire Seared Skirt Steak, so we still had half of our steak left. We decided to go back to the marination well (this cut lends itself so well to marinade and sear), but this time with with some Asian flavours. The result was a nice salty, garlicky steak with a tender pinkness underneath a glorious sear.
To build upon the Asian flavour theme of our meat, we served our steak over Sesame Noodles with garlic soy peas and mushrooms. However, it would also go very well over Sneaky Mashed Potatoes (Cabbage or Cauliflower infused) or Cauliflower Fried Rice!
Time: 10 Minutes (plus 1-2 hours marination time)
- Skirt Steak
- Soy Sauce
- Sesame Oil (Olive Oil will work too)
- Rice Vinegar
- Garlic Powder
- Cut your skirt steak into the steak sizes you will want to eat. Then, trim excess fat, and place into a zip top bag.
- Pour in your soy sauce, rice vinegar, and sesame oil, and let sit for a few hours to marinate.
- When you’re ready to cook, heat a little oil in a pan.
- Remove your beef from the marination bag, and pat dry with paper towels.
- Sprinkle some garlic powder onto both sides of your steaks.
- Sear your steaks for about 3 minutes on both sides, and then transfer to a cutting board.
- Let sit for a few minutes, and then slice on the bias.
- Plate, devour, and enjoy!