Spicy gochujang marinade with grilled skirt steak
Brian Lagerstrom · ♥ 12.5K likes · 355.5K views · 12 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g Korean gochujang
- 20 g soy sauce
- 5 g paprika
- 50 g onion
- 3 cloves garlic cloves
- 20 g sesame oil
- 50 g honey
- 50 g rice vinegar
Blend gochujang, soy sauce, paprika, onion, garlic, sesame oil, honey and rice vinegar on high about 45 seconds, until the garlic and onion are a smooth paste.
- 2 lb skirt steak
By hand: grate the onion on the largest holes of a box grater and the garlic on a microplane, then stir everything together; the viscosity will be thinner without the blender's emulsification.
- 10 g salt
Salt both sides of the skirt steaks with 10 grams of salt and set a 10 minute timer.
Grill on a very hot well-oiled grill four minutes on the first side, then about three more on the back; thin steaks need hard, hot heat.
Pull with pink in the middle, around 130F, because well done skirt is the chewiest meat known to man.
Sauce with fresh marinade, rest about 10 minutes, then slice perpendicular to the grain, which runs straight left to right.
- tofu
Variation: for tofu, salt about 10 minutes, marinate 20 and grill hard to caramelize the outside.