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medium rare skirt steak

Grilled Skirt Steak with Soy & Sriracha

  • Author: Jess Pryles



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:

23 cups cooked white rice

2 tablespoons vegetable oil

For the garnish:

2 teaspoon sesame seeds

1/3 cup chopped scallions


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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