Grilled Korean-Style Skirt Steak

By brandymarshall

Recipe courtesy of Food Network Magazine

Ingredients

• 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
• 3tablespoons sesame seeds
• 4cloves garlic, smashed
• 1cup cola
• 1/4cup soy sauce
• 1/4cup packed dark brown sugar
• 1/4cup toasted sesame oil
• Kosher salt and freshly ground pepper
• 1large white onion, cut into 2-inch-thick wedges
• 6 to 8 slices thick-cut bacon
• 2 to 3 banana or Cubanelle peppers

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.

Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.

Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

Photograph by Tina Rupp