Gochujang & Sesame Skirt Steak

 

Steaks

· 1 tablespoon rice wine vinegar

· 2 tablespoons gochujang

· 1 garlic clove, grated or minced

· 1/4 teaspoon kosher salt

· 1/2 pound skirt steak, cut into 2 portions

· 1 tablespoon sesame seeds

· 1 tablespoon vegetable oil

· Flaky sea salt for topping

 

Slaw

· 1/4 cup shredded carrots

· 1/4 cup fresh cilantro leaves, coarsely chopped

· 2 scallions, thinly sliced

· 1 tablespoon rice wine vinegar

· Pinch of kosher salt

 

Steps

1) Make the steaks: combine the vinegar, gochujang, garlic, and salt in a large zip lock bag. Add the steaks, and seal the bag tightly. Toss to coat and let marinate at room temperature for at least 1 hour or in the refrigerator for up to 24 hours. If
refrigerating, rest the steaks at room temperature for 30 minutes before cooking.

2) Meanwhile, make the slaw: combine the carrots, cilantro, scallions, vinegar, and salt in a small bowl.

3) Heat the sesame seeds in a 12-inch cast-iron skillet over high heat, stirring
constantly, until fragrant and lightly toasted, about 2 minutes. Transfer to a small bowl.

4) Heat the vegetable oil in the same skillet over high heat. Remove the steaks from the bag, allowing any excess marinade to drip off. When the oil is smoking,
carefully add the steaks. Cook without moving for 2 minutes, until the bottom is nicely charred. Flip and cook for 2 minutes more, until the centers are medium-rare and the outsides are charred. For a well-done steak, cook each side 2 additional minutes.

5) Remove the steaks to a cutting board and loosely cover with foil. Let them rest for 5 minutes. Slice each steak against the grain in thin pieces. Lay each steak on a serving plate and season with flakey salt. Spoon the slaw evenly on top of the steaks and sprinkle the sesame seeds over everything before serving.

 

Serves: 2

 

From: Tasty Adulting: all your faves, all grown up

Clarkson Potter/Publishers