Grilled Korean-Style Skirt Steak

4.3(31)

Loosely inspired by bulgogi, this steak is marinated for several hours and then quickly grilled. While cola can be found in Korean marinades—it adds sweetness and helps tenderize the meat—bacon is not traditional. The peppers are also unconventional but bring color and crunch to this simple steak dinner.

by Food Network Kitchen·published 2016-11-16

Open original recipe

Asian

Servings

(4–6)

Total time

—

Calories / serving

597 kcal

Ingredients (11)

serves

1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seedssesame-seed
4 cloves garlic, smashedgarlic
1 cup cola
1/4 cup soy saucesoy-sauce
1/4 cup packed dark brown sugarbrown-sugar
1/4 cup toasted sesame oiltoasted-sesame-oil
Kosher salt and freshly ground pepperpepper
1 large white onion, cut into 2-inch-thick wedgesonion
6 to 8 slices thick-cut baconbacon
2 to 3 banana or Cubanelle pepperspepper

Instructions (3 steps)

01Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
02Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
03

Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

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