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.
Bon Appetit Hon 
Made something very similar last night except with gluten-free soy sauce. Just love your skirt steak photos. I have posted photos that were mortifying because they were all I had. Will have to remember this trick, though I don’t have the charming childhood story to justify it.
Celiacs, sometimes the photos I take are so bad that I cannot bring myself to post them. That’s when I have to get really creative. Feel free to employ this method as needed. Glad that there is a gluten free soy sauce so that you don’t have to give up this style of marinade.
You are hilarious. Cute skirt though!
Jennifer, I think this recipe was in the Fine Cooking we got at Potluck. If you like steak, I recommend trying this.
I’ll take the skirt and leave you the steak. How about that? 😉
Beth, that’s a deal.
My brother had a subscription to Games magazine, but he wasn’t terribly good at sharing. 🙂
As for photos, well, some days it’s just not meant to be. I’ve certainly been there!
Elizabeth, I had no idea so many folks have some memory of Games Magazine.
I went through a huge picture puzzle phase when I was in junior high. I would write notes to my friends containing only pictures. Example: “Hey (bale of hay) Wendi (leaves being blown around with swoosh-y marks to symbolize wind)!”
I could eat Korean BBQ every day. This sounds so good.
Ali, I totally wish I had known you in high school because I would love to have gotten a note like that.
I’ve never had authentic Korean BBQ even though there are countless places around here where I could remedy that. Who would like to accompany me on a Korean BBQ adventure?
I LOVE picture puzzles..and am pretty good if I say so myself! this sounds wonderful. I love all these flavors! may be the sugar that makes it so tough on the grill
Emily, the sugar in the marinade certainly doesn’t make it any easier on my grill pan. Luckily, my grill pan cleans up like a charm.
how do you clean yoours? Mine is not so forgiving!
Scalding hot water, nylon scrubbie, and elbow grease. But my Calphalon grill pan is pretty forgiving most of the time.
OK so my system is the same as yours. Glad to know that I am doing something right!
This sounds similar to my flank steak recipe. It is also a little tough on the grill pan, and has a similar flavor profile. Sans sesame oil, though. I like sesame oil about as much as you like fudge. You might really like my flank, though. Check it out here: http://modernwench.com/2010/04/20/the-best-flank-steak-you-will-ever-have/
Jacki, the recipes are similar. Hope you’re doing well and I thought your blog post about the “horns” was hysterical. But of course they aren’t actually horns.
I like this little recipe & also have memories of a lovely Aunt who indulged my snuggling up out of everyone’s way to read art books, she hunted for them and I had the best collection of storybooks.
Anna, I think I may still have some of the books my grandmother sent me. There may be a Shel Silverstein floating around at least. And isn’t is lovely that you have that memory of being loved by your Aunt these many years later?
this post really did make me laugh out loud. paradox? that’s hysterical.
and i’ve yet to try korean bbq either even though i used to live within walking distance of a korean bbq/taqueria (before i moved to the burbs).
but this recipe looks good. even if it is hell on your grill pan.
I’d like to actually point out that this post was written and prepublished BEFORE the Meat Dress hit the VMA’s. I just want y’all to know that my meat+skirt=skirt steak inspiration did not come from Lady Butterface.
Katie, we must make a pact to seek out some korean bbq asap.
OK EMMIE is having a dumb day. Is skirt steak called something else ? like flat iron? having a really difficult time finding things marked skirt steak in the local megamart. I feel really dumg asking SEEMS I SHOULD KNOW THIS! must be the medication AGAIN! Good thing I LIKE the horse that threw me or there would definitely be horseburger oin the menu!
Emily, it might be labeled as either Skirt Steak or Hanger Steak. Or in your part of the country, look for the cut you’d use in fajitas. You need something that can cook pretty quick but remain tender so don’t sub something like Flank Steak…you’ll be disappointed.
Merci beacoup! things here are not necessarily named as they were in the Midwest. I am still trying to become assimilated!