A soy based marinade lends a salty punch with a hint of sweetness. Paired with crispy rice, this Asian Marinated Grilled Skirt Steak is hard to beat.
I love cooking with skirt steaks – they love being grilled hot and fast, which means you don’t have to wait very long before they’re cooked and you’re enjoying them. Any thinner steak can also be used for this recipe – flank, bavette (aka flap) or hanger would all perform with the same great results.
Admittedly, this is a bastardized recipe as there is arguably no one single “Asian” cuisine. Japanese food is vastly different from Vietnamese, which differs from Korean, which has is a world apart from Malaysian. And heck, there’s not even one single “Chinese” food, but rather a host of sub-styles like Cantonese, Sichuan and Hunan (and SO many more). But this marinade borrows flavors that are commonly found in many varied Asian food styles – Soy from China, rice wine vinegar from Japan and Sriracha from Thailand. It may not be authentic, but dammit it tastes good.
Speaking of things that taste good: you don’t HAVE to make the crispy rice but you’d be kind of silly not to. The texture of the crisped grains along with the richer nutty flavor that develops are irresistible. Seriously. Consider making extra because someone is bound to ask for seconds. It’s as simple as taking pre-cooked rice and leaving it undisturbed in an oil coated skillet for about ten minutes. Pro tip – it’s also phenomenal for breakfast with a sunny side up fried egg and a scattering of fried shallots.
It can be difficult to cook a steak this thin to medium rare, and that’s why it’s imperative to ensure your grill is nice and hot. I mean hot. Like, 500f plus hot. This will allow you to execute a fierce sear and develop a crust, while still leaving the skirt pink in the middle.
Grilled Skirt Steak with Soy & Sriracha
2 lb skirt steak
For the Marinade:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
1/4 cup honey
2 tablespoons sriracha
2 tablespoons lime juice
For the crispy rice:
2–3 cups cooked white rice
2 tablespoons vegetable oil
For the garnish:
2 teaspoon sesame seeds
1/3 cup chopped scallions
- Make the marinade by combining soy, rice vinegar, sesame oil, vegetable oil, garlic, honey, sriracha and lime juice. Whisk to incorporate and dissolve the honey.
- Place the skirt steaks in a large sealable bag or non-reactive bowl. Add the marinade, and cover or seal the bag. Place into the fridge to marinade 1-3 hours. If using a bag, flip occasionally to make sure the meat is marinated evenly.
- While the meat is marinating, prepare the rice. IN a large skillet, heat the vegetable oil over medium heat for 1-2 minutes. Add the cooked rice in and spread to form a single layer. Lower the heat slightly and cook for 10 minutes until the bottom layer has turned a deep golden color. Remove from heat. Break up crispy rice to serve.
- Heat a grill for high heat grilling. Remove the steak from the marinade, and place over the hottest part of the grill. Flip every 3-4 minutes until the internal temperature reaches 135f. It should take about 10-13 minutes.
- Remove to a board, cover loosely with foil and allow steak to rest 5-7 minutes. Cut slices against the grain, then place over crispy rice and garnish with sesame seeds and scallions. Serve immediately.
- Method: Grilling