Korean Skirt Steak

#53: Oil splatter. #SCP

It always hurts, guys.

Justin came home with a skirt steak. And so we made it with kalbi marinade…It was delicious. PLUS, J got me a Korean rice cooker for my birthday. And it’s PERFECT.

3/4 C. Soy sauce
1/4 C. water
A bit less than 1/4 C. Sesame oil
1/4 C. white sugar
1/4 C. Brown sugar
3 cloves of garlic, minced
Green onion tops
Skirt steak
Snow peas

1. Read these tips on skirt steak: http://tastykitchen.com/blog/2010/03/secret-tricks-to-skirt-steak/
Justin did the dirty work and peeled the nasty off and sliced it all up!

2. Mix all marinade (minus snow peas) together in a bag. We did this overnight. I changed the ingredients a bit from how we actually made it, because it was really salty from the overnight marinating.

Korean Skirt Steak | SkinnyCookProblems

3. Cook about one and a half minutes on each side on medium heat in a heavy skillet. Remove from pan.

Korean Skirt Steak | SkinnyCookProblemsKorean Skirt Steak | SkinnyCookProblems

4. Throw in snow peas into the leftover pan and fry up a little bit!

Korean Skirt Steak | SkinnyCookProblems

5. Slice across the grain.

Korean Skirt Steak | SkinnyCookProblems

6. YUM!

Korean Skirt Steak | SkinnyCookProblems

Korean Skirt Steak | SkinnyCookProblemsP.S.: They also made killer leftovers diced up inside rice wrappers (spring roll wrappers).