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Korean-Style Marinated Skirt Steak

Korean-Style Marinated Skirt Steak

Three-stacks? No problem! Add an easy Vegetable Ragout over Cheesy Grits side dish to complete the meal. Watch how to do it all with the Farberware Neat Nest 6-Piece Saucepan Set, 6-Piece Saucepot Set, and 3-Piece Skillet Set here.
What's a One-Stack Meal? It's recipes that pair together to make a complete meal that can be made using one of the "stacks" from the Farberware Neat Nest collection.

It’s hard to believe something this tasty can be ready so quickly. The key, of course, is in the easy-to-assemble marinade, which adds depth of flavor to this savory cut of meat. For the perfect one-stack three-stack meal, complete the dish with an easy Vegetable Ragout over Cheesy Grits side using the Neat Nest Saucepan and Saucepot sets.

Yield:

4 Servings


Ingredients

3 tablespoons lower sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon seasoned rice vinegar
1 1/2 pound skirt steak, halved crosswise into 2 equal pieces
1 tablespoon canola oil
1 teaspoon sesame seeds

Directions

  1. Combine the soy sauce, sesame oil, ginger, garlic and rice vinegar in a medium bowl. Add the steak and toss well. Let stand at room temperature for 30 minutes or refrigerate up to 4 hours.
  2. Heat the canola oil in a Farberware Neat Nest 12-Inch Nonstick Skillet over medium. Remove the steak from the marinade wiping off excess. Add to the skillet and cook, turning once, 6-7 minutes for medium-rare, 8-9 minutes for medium. Transfer to a cutting board and let rest 5 minutes. Sprinkle the steak with the sesame seeds and cut crosswise into 1/2-inch thick slices.

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