Skirt steak is the supreme summertime steak for barbecuing – fast cooking, buttery, and flexible.
Components
- 3 tablespoons gochujang (Korean hot pepper paste), plus more for serving
- 3 tablespoons olive oil, plus more for grill
- 3 tablespoons plus 1/2 cup skilled rice vinegar
- Kosher salt
- 1 medium red onion, cut in half through root end
- 1 skirt steak (about 1 pound), cut in half crosswise
- Warm tortillas (for serving)
Preparation
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Integrate 3 Tablespoon. gochujang, 3 Tablespoon. oil, and 3 Tablespoon. vinegar in a big resealable plastic bag. Include numerous generous pinches of salt and grate in half of onion on the big holes of a box grater. Include steak and seal bag, extracting air, then rub steak to coat; chill a minimum of thirty minutes and approximately 12 hours.
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On the other hand, very finely piece staying half of onion and integrate in a big bowl with staying 1/2 cup vinegar and a pinch of salt. Let sit up until onion is softened, a minimum of thirty minutes and approximately 2 hours; drain.
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Prepare a grill for medium-high heat; oil grate. Get rid of steak from bag, letting excess marinade drip off; dispose of marinade. Grill, turning one or two times, up until gently charred on the outdoors and medium-rare in the thickest part, 4 – 6 minutes, depending upon the density of the meat. Transfer to a cutting board and let rest 10 minutes prior to very finely slicing versus the grain.
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Season meat with more salt and serve with tortillas, marinaded onion, and more gochujang.
Healthy Filling Foods 