Dinner Meat Dishes Beef Main Course Beef Steak Recipes Grilled Korean-Style Skirt Steak 4.0 (3,212) 1 Review This recipe is a twist on a traditional Korean short-rib dish called kalbi kui. I prefer using skirt steak because it is much easier than butterflying short ribs. The sweet Korean chili paste, called kochujang, is available at Asian markets. Amazing Steak Recipes By Steven Raichlen Steven Raichlen Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on April 24, 2019 Save Rate PRINT Share Close Photo: © Jim Franco Yield: 6 Cook Mode (Keep screen awake) Ingredients 1/4 cup soy sauce 3 tablespoons Asian sesame oil 3 tablespoons sugar 3 tablespoons sake or dry sherry 3 medium garlic cloves, minced 2 scallions, chopped 1/2 teaspoon freshly ground pepper 2 1/2 pounds skirt steak, cut into 4-inch pieces Vegetable oil 1 head of romaine lettuce, separated into leaves, and kochujang, for serving Directions In a large glass baking dish, mix the soy sauce with the sesame oil, sugar, sake, minced garlic, chopped scallions and pepper. Add the skirt steak and turn to coat. Cover with plastic wrap and refrigerate for 2 hours. Light a grill. Lightly oil the grate. Grill the steak over a medium-hot fire for about 6 minutes for medium-rare meat, turning occasionally. Transfer the steak to a cutting board and let rest for 10 minutes, then slice across the grain. Serve the steak with lettuce leaves and chili paste and let diners wrap their own beef rolls. Originally appeared: June 2002 Rate It Print