Home / Broiled Skirt Steak

1 skirt steak (about 1 pound / 0.45 kg)

1/4 cup soy sauce

1/4 cup rice wine or dry white wine

1/4 cup chopped escallion, white only

2 Tablespoons rice wine vinegar

2 teaspoons minced fresh ginger

Method:

  1. Arrange the skirt steak in a shallow dish just large enough to hold it, cutting it in half if necessary. Combine the soy sauce, wine, escallion, vinegar and ginger in a small bowl and stir well. Pour this marinade over the meat. Cover the dish and refrigerate for 2 to 3 hours, turning the meat once.
  2. Preheat the broiler or prepare coals for grilling.
  3. Drain the meat and pat it dry. Broil or grill until seared and nicely browned on one side, about 3 minutes. Turn and cook the meat for 2 minutes more. Because of the uneven shape of the steak, it will be cooked from rare to medium-well. Transfer to a cutting board and let rest for 5 minutes.
  4. Cut across the grain on the bias into thin slices and serve.

Serves 3 - 4.

Pairs well with Syrah.