Korean Style Grilled Skirt Steak with Pickled Cucumber and Radish

Korean Style Skirt Steak with Pickled Cucumbers and Radishes

Steak

• 1 pound skirt steak

Marinade

• 3 cloves garlic

• 1 small onion

• 1 teaspoon ginger

• 3 tablespoons Tamari or soy sauce

• 2 tablespoons mirin

• 2 tablespoons brown sugar

• 1 tablespoon sesame oil

• 1/2 bunch of cilantro

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon Gochujang

• If you have 1/2 an apple or pear add (but if not its ok too! I didn’t have it either when I recently made it!)

Pickled Cucumber and Radishes

• 2 Persian cucumbers

• 4 radishes

• 1/2 cup chopped cilantro

• 1/4 cup chopped mint

• 1/2 cup rice wine vinegar

• 1 clove of garlic

• 1 tablespoon sesame oil

• 1 tablespoon mirin

• 2 teaspoons fish sauce

• 1/2 teaspoon pepper

• 1/2 red chili or Serrano pepper thinly sliced

1. In a blender or Nurti-Bullet, blend all the marinade ingredients together until a smooth consistency.

2. Place the skirt steak into a large ziplock bag and pour the marinade into the bag. Try to remove all air from the bag and then refrigerate for at least 1 hour.

Then make your pickled cucumber and radish!

1. In a large bowl, mix together rice wine vinegar, 1 clove of garlic, sesame oil, fish sauce, pepper and chilies. Whisk together and give it a taste to see if it’s to your liking!

2. If you have a mandolin, thinly slice both cucumbers and radishes into a bowl the bowl. Then add in the cilantro and mint and mix together. Set in the refrigerator for 30 minutes before use!

3. Next, grill you steak! Pull the steak out of the marinade and place onto grill grate. If you have a charcoal grill, I think this works best! Grill in or outdoors on high heat 3 minutes each side. If you like more well done, grill for a little longer on each side.

4. Slice meat and place over a bowl with white or brown rice and then top with the pickled cucumbers and radish mixture!

Enjoy with love + salt.