Once upon a time, my brother and I used to get a subscription to Games Magazine as a gift from our grandmother who lived in Detroit. She used to send all kinds of cool story books, puzzle books, picture books. She was all about the books which may explain my (genetic ?) predisposition to curl up with a book and shut out the rest of the world.
I don’t remember a whole lot about Games Magazine except that there would be these picture puzzles that I could never figure out. How the hell is a 9 year old supposed to understand that showing a line drawing of rope with the two ends coming together represents ‘making ends meet’. Or that the drawing of two doctors is a ‘paradox’. Clearly, my lack of understanding those picture puzzles left an impression on me because all these years later, that’s all I remember about the magazine. So what does Games Magazine have to do with cooking? Nothing except that when it came time to tell you about Korean Marinated Skirt Steak, I didn’t have a single picture of my dish that I wasn’t completely mortified to post. I might not have understood those picture puzzles as a kid but they sure are coming in handy right now. And let’s all be glad that Grandma did not send us a subscription to MAD Magazine instead of Games. I can only imagine what lesson I would have taken away from that.
Korean Style Marinated Skirt Steak
Adapted from Fine Cooking
BAH Note: The notes that I hastily scribbled down on the page I ripped out of Fine Cooking said ‘tender, balanced flavors, hell on my grill pan’. We really did like the flavor the marinade gave to the meat. I’d have to say it was salty sweet with some ginger heat. But be prepared to have to scrub the hell out of your grill pan afterwards. If a recipe calls for soy sauce, I typically start with half as much as the recipe says and add more a teaspoon at a time. With this recipe, the 3 tablespoons called for is just right.
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 5 scallions, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- 1 pound skirt steak, cut into 4 portions
- 2 teaspoons vegetable oil
Combine the sugar, soy sauce, scallions, ginger, and sesame oil in a small bowl, mixing until the sugar is completely dissolved. Pour the marinade into a ziplock bag, add the meat, and let them sit for 20 minutes at room temperature. Turn the bag after 10 minutes.
Coat a grill pan or nonstick frying pan with the vegetable oil and heat over a medium high flame until the oil just begins to smoke. Remove the meat from the marinade and let any excess drip back into the bag. Place the meat in the pan and cook for 4 to 5 minutes per side for medium rare. Work in batches if you have to in order to avoid steaming the meat instead of searing it.
Transfer the steak to a cutting board to rest, covered with foil, for 5 minutes before slicing and serving.