KOREAN BEEF BARBECUE

1 3/4 lb skirt steak
FOR THE MARINADE:
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons peeled, minced fresh ginger
1 tablespoon Asian sesame oil
1 teaspoon Asian chili sauce

Combine the soy sauce, vinegar, scallion, sugar, garlic, ginger, sesame oil and chili sauce. Trim the skirt steak of excess fat. Pour marinade over the skirt steak and refrigerate for 24 to 36 hours.

WHEN READY TO COOK:
Heat the barbecue and sear both sides of the steak, then cook for 5 minutes on each side. Let rest for five minutes, then slice meat against the grain.

Source: Bon Appetit magazine

Category:  Main Dishes, Beef and Other Meats
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