Korean marinated outside skirt steak
Skirt steak comes from the diaphragm of the cow and is not particularly known for its tenderness, but it is absolutely packed with flavor and has a great bite. The meat has a coarse texture, but is full of intense flavor. As long as you choose a high quality breed, otherwise it simply will not deliver. Think Black Angus or Wagyu, definitely worth trying! BBQ Junkie created this Korean BBQ recipe using outside skirt, a thin steak with a bold flavor. This cut is also known as fajita beef, as it is widely used in Mexican cuisine.
Preparing outside skirt steak
This outside skirt recipe starts with the marinade. The skirt steak should marinate for about 2 hours, so start in time. Do not marinate too long, as the pineapple in the marinade will start to “cook” the meat during the process.
For the marinade, use a food processor. Add the garlic cloves. Cut the shallot, ginger and pineapple into rough pieces and add them as well. Then add brown sugar, gochujang, sesame oil and soy sauce, and blend everything into a fairly smooth marinade.
Pour the marinade into a zip lock bag. Cut the skirt steak into 2 or 3 equal pieces and add them to the bag. Remove as much air as possible and ensure the marinade coats the meat evenly. Place the bag in the refrigerator and let it marinate for 2 hours.
Outside skirt steak on the BBQ
After about 1.5 hours of marinating, light the BBQ and set it up for direct heat at around 230 degrees. Ideally, grill the outside skirt steak on a cast iron grate, but this is not essential.
Once the BBQ is up to temperature and the meat has marinated long enough, drizzle some sunflower oil onto a piece of kitchen paper and use it to lightly grease the grill grate to prevent sticking.
Place the Korean marinated outside skirt steak on the grill. Cook the steaks for about 3 minutes per side and monitor the internal temperature for perfect doneness. Remove the meat at an internal temperature of 52 degrees for a medium rare result.
Let the meat rest on a cutting board for 5 minutes, then slice the skirt steak. Make sure to cut against the grain, especially important for this coarse textured cut.
ENJOY!
