Korean-Style Marinated Skirt Steak
Marge Perry & David Bonom

Korean-Style Marinated Skirt Steak

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
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.

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.
Tags:Beef, dinner, Everyday, Father's Day, Frying Pan, Marge Perry - David Bonom, Saucepan, Skillet