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Korean Porter Skirt Steak (grill or oven)

Print Recipe
Servings 4 servings

Ingredients
  

  • 1 lbs skirt steak or flank steak
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon mirin*
  • 1 tablespoon sesame oil
  • ½ cup porter or stout beer
  • 3 cloves garlic grated with a microplane
  • 1 teaspoon black pepper
  • ½ tsp salt
  • sesame seeds
  • green onions chopped

Instructions
 

  • In a large bowl or Ziploc bag combine the soy sauce, brown sugar, mirin, sesame oil, beer, garlic, and black pepper.
  • Add the steak, cover (or seal the Ziploc bag) and refrigerate for 8 to 24 hours.
  • Remove from marinade, sprinkle with salt, allow to sit at room temperate for 15 minutes.

Grill (preferred method):

  • Preheat the grill to medium-high. Grill until seared well on both sides, about 4 minutes per side.
  • Remove, allow to rest for 5 minutes. Slice against the grain, sprinkle with sesame seeds and green onions.

Oven:

  • Preheat the oven to 350.
  • Heat cooking oil in a cast iron skillet until very hot. Add the steak, cooking until well seared, about 2 minutes. Flip, cook for two minutes on the other side. Add to the oven and cook for 4 minutes for medium rare.

Notes

*Mirin is a sweet Japanese cooking wine that is often found in the Asian section of the market. If you can’t find it, dissolve ¼ teaspoon sugar in 2 tablespoon white wine or sherry.