Asian Marinated Skirt Steak

Found this recipe for an Asian marinade. I used skirt steak but I could see using this with thinly cut meat like short ribs or brisket. I served it with some white rice, shredded carrot, and scallions. You could serve this with some fried rice or make tacos with an Asian flair.

Ingredients:

1/2 cup low sodium soy sauce
3 tablespoons rice wine vinegar
1 tsp. toasted sesame oil
3 tablespoons olive oil
1 x 2-inch piece ginger, peeled and smashed
3 cloves garlic, smashed
2 dried red chiles, lightly toasted
1 tablespoon brown sugar
Freshly ground black pepper
4 scallions, cut into thirds
Kosher salt and freshly ground black pepper
1 large piece of skirt steak

Directions:

1. In a large mixing bowl add soy sauce, rice wine vinegar, sesame oil, olive oil, ginger, garlic and dried chiles. Stir with a whisk to combine and season with a little fresh ground black pepper. Add scallions and beef then cover and marinate for at least 30 minutes or overnight in the refrigerator.

2. Heat a cast iron griddle pan over high heat until smoking. Remove steak from the fridge and brush off as much marinade as you can -- pat dry with paper towels if necessary. Remove scallions and set aside as well to grill. Pour the remaining marinade into a pot and set over medium heat to cook and reduce -- about 10 minutes. Add a little lemon juice and brown sugar to the sauce.

3. Season steak lightly with salt and grill with scallions. Cook steak for about 4-5 minutes on the first side then 2-3 minutes on the second side for a nice medium-rare. Let the steak rest for 2-3 minutes before slicing.

4. Using a sharp knife cut steak into strips and drizzle with sauce. Garnish with grilled scallions.

5. Grill skirt steak on a hot grill 3-4 minutes per side until medium rare. Slice against the grain to serve.