Teriyaki Skirt Steak with Sesame Asparagus

Monday night I was just CRAVING red meat. Since I don’t eat red meat too often, outside of hamburgers (obviously),  I was uncertain on what cut of meat I wanted. Not knowing much about red meat I went for the skirt steak since it was on sale. After all, we’re in a recession! 

So now I’m thinking, what do I do with this good looking piece of meat (aside from the fact that it was labeled “diaphram”). I immediately called my dad, since he is always heating up steaks on the grill. He recommended cooking the skirt steak in any soy-based sauce. After doing some research online I found that I had two flavoring options: Chimichurri Sauce or Asian Marinade. And since I was hungry and not wanting to mess around with food processors or blenders, I chose the Asian Marinade.

Any soy-based marinade would work with the steak, so go ahead and create your own or use any store-bought marinade.  I had recently bought a new orange teriyaki sauce that I figured would be perfect. I also recommend using a cast iron pan to cook the steaks, as the pan will sear in the flavor and yield a much tastier result, as you will see below. And feel free to use whatever vegetables you have lying around your kitchen. This recipe initially called for spinach but broccoli or a frozen vegetable stir fry mix would also work well. Though since it’s spring time, you might want to take advantage of the delicious asparagus being sold at your local market (as it’s in season)!

Teriyaki Skirt Steak with Sesame Asparagus



  • 1 lb skirt steak
  • 1/4 – 1/2 cup asian marinade (teriyaki, soy-vey, etc)
  • 1 tbsp garlic & ginger paste (optional)


  • 1  tablespoon  sesame seeds, toasted
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  rice vinegar
  • 2  teaspoons  sugar
  • 2  teaspoons  dark sesame oil
  • 3  garlic cloves, minced


  1. Marinate your skirt steak in 1/4 – 1/2 cup terikayi and garlic & ginger paste for one hour or more in the refrigerator.
  2. Drizzle your cast iron pan with some olive oil or a few heavy sprays of cooking spray and bring to medium-high heat.
  3. Place your steaks on the hot pan and cook for approximately 5 minutes on each side for medium-rare (or 6-7 minutes for medium/medium-well.
  4. While the steak cooks, chop up your asparagus on an angle into about 1 inch pieces. Heat 2 tsp dark sesame oil in a medium sautee pan and sautee garlic and asparagus on a medium heat. 
  5. It’s probably been about 5 minutes, so go ahead and turn over your steak  and cook for another 5 minutes.
  6. Now you will make the marinade by combining the toasted sesame seeds, soy sauce, rice vinegar, and sugar in a small bowl, stirring with a whisk.
  7. The steak should now be about done, so let it rest for about 10 minutes so that the juices don’t run out of the steak.
  8. The asparagus should also be nice and tender. Take the asparagus off the heat and toss with sesame vinaigrette.
  9. After the steak has cooled place half the steak on a plate with 1/2 cup of sesame asparagus. Serve with steamed brown rice and enjoy!

Hoisin Chicken with Steamed Vegetables

This chicken dish is the second installment of the Healthy Cooking on the Cheap Series and is a simple and quick recipe that you can easily prepare for you and a friend in 30 minutes tops! I don’t know how hectic your weekday schedule is but I know mine is pretty busy and this dish is perfect for a last minute dinner.

I happen to really enjoy preparation of this recipe because of how incredibly easy and fast it is. Often times, the first time I cook a dish it takes twice as long. This is probably common for most cooks because a good cook READS THE ENTIRE RECIPE FIRST. It usually takes at least two preparations to really get familiar with a recipe, which usually quickens the preparation time. But even someone who has NEVER cooked before can make Hoisin Chicken with Steamed Vegetables in their sleep.

It’s fairly common for me to multi-task in the kitchen and this dish complements a busy lifestyle quite well. I recommend marinating the chicken in the Hoisin sauce, or other Asian-inspired marinade you might have on hand, in advance. Most chicken tastes better when it has marinated for a longer period of time, so feel free to let the chicken marinate in the refrigerator while you are prepping your vegetables. I usually tend to throw in whatever vegetables or spices I have on hand to make the dish a little more interesting and spicy, since you all know by now how much I enjoy spicy foods. Some of the ingredients I’ve added in the past are chopped garlic, sesame seeds, sesame oil, sriracha, and hot chili flakes.

I hope you enjoy this recipe and experiment with the ingredients you have laying around YOUR kitchen! Unfortunately I was unable to post the pictures of this dish today but check back tomorrow for photos.


  • 2 tablespoons Hoisin Sauce (can subsitute for Teriyaki, Soy Vey, or your marinade of choice)
  • 3 tablespoons Sesame Seeds (optional)
  • 1/2 tablespoon Chopped Garlic (optional)
  • 1/2 teaspoon Chili Flakes (optional)
  • 3/4 – 1 lb chicken tenders (or chicken breasts cut into bite-sizes pieces)
  • 1/4 cup chopped green onions
  • 1 cup broccoli
  • 1/2 cup chopped mushrooms
  • 1 cup butternut squash (or any vegetable of your choice)
  • 2 cups fresh spinach
  • 1 package pre-cooked brown rice
  • 1 Ziploc Steam Bag
  • Low Sodium Soy Sauce (optional)
  • Sriracha (optional)


1. Combine the chicken tenders, garlic, Hoisin Sauce, chili flakes, and sesame seeds in a plastic bag and marinate for at least a half hour.

2. Dice vegetables and prepare rice (if not using pre-cooked brown rice).

Hoisin Chicken Sautee3. Coat and heat a medium or large saucepan sprayed with Pam. Remove the marinated chicken from the refrigerator and cook in sautee pan for about 3-4 minutes or until the tops of the chicken tenders become less pink.

Hoisin Chicken with Green OnionsSteamed Vegetables4. Once the chicken starts cooking through turn the tenders over and add the green onions. While the chicken finishes cooking, microwave the pre-cooked rice and the vegetables (in the Ziploc steam bag) and heat them based on the package directions. Be sure to steam the spinach separately as it takes a very short time to steam.

5. Once the vegetables, rice, and chicken have finished cooking, place 3/4 cup of rice, 1 cup of vegetables, and three chicken tenders in each of two bowls and serve. Feel free to top with soy sauce or sriracha.

Hoisin Chicken with Steamed Vegetables