Author Notes
Growing up on Long Island, grilling during the spring and summer months is a great go to for dinner. I made this recipe to use my favorite cut of meat and favorite methods of cooking. With a flavorful marinade and great char from the grill, the steak takes on great flavor, perfect for an outdoor barbeque. —Marissa Vetrano
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Ingredients
- Meat
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1 1/2 pounds
skirt steak
- marinade
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3 tablespoons
soy sauce
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2 tablespoons
rice wine vineagar
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2 teaspoons
ginger, minced
-
2 teaspoons
garlic, minced
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1 bunch
scallions, thinly sliced
-
1/2 tablespoon
toasted sesame seeds
-
1 tablespoon
honey
-
1 cup
extra virgin olive oil
-
1 teaspoon
chili paste
Directions
-
combine all the marinade ingredients in a bowl and whisk to fully combine. (reserve half the scallions for garnish)
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taste to check for seasoning and balance.
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add meat to the marinade and refrigerate for 8 hours to overnight.
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turn grill on and wipe clear of burnt residue.
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when preheated, remove steak from the marinade and place on grill diagonally to the grates.
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after about 4 minutes, flip the steak and continue to cook until medium rare. (about 4-5 more minutes)
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when cooked to medium rare, remove the steak and allow to rest for 10 minutes before slicing thinly across the grain.
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place on platter and top with remaining scallions to garnish.
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