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)!
- 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
- Marinate your skirt steak in 1/4 – 1/2 cup terikayi and garlic & ginger paste for one hour or more in the refrigerator.
- Drizzle your cast iron pan with some olive oil or a few heavy sprays of cooking spray and bring to medium-high heat.
- 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.
- 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.
- It’s probably been about 5 minutes, so go ahead and turn over your steak and cook for another 5 minutes.
- 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.
- 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.
- The asparagus should also be nice and tender. Take the asparagus off the heat and toss with sesame vinaigrette.
- 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!
Filed under: Asian, Recipes | Tagged: Asian Marinade, Asian Recipes, asparagus, Chimichurri Sauce, red meat, Seasonal Ingredients, Sesame Asparagus, skirt steak, Teriyaki Skirt Steak | Leave a comment »