When I was newly living in San Francisco in the early 2000s and just beginning to regularly cook meals on my own, I tried this recipe for the first time. A recipe I loved (and still do) was one you could do ahead of time and clean up as you ate it. Marinades make meats very happy and tender, which is great for busy weeknights.
You can broil skirt steak as well in this recipe if it is slightly thicker than skirt steak, which is flat and long. The steak comes out very tender, and the spice and sweetness from the spices are so captivating. In my opinion, the cilantro was a bit overpowering with the Asian flavors, so I would skip it next time, or maybe add it to some rice pilaf or potatoes on the side perhaps. This is an easy recipe that leaves leftovers for sandwiches the next day.
Asia-flavoured Skirt Steak Recipe
It serves four people.
- Three inches of ginger
- Minced 2 cloves of garlic, large
- Dark-brown sugar, 2 teaspoons
- Half a teaspoon of ground cinnamon
- one small skirt steak (about one pound)
- Dry sherry 1/4 cup
- Three tablespoons soy sauce
- Two tablespoons extra-virgin olive oil
- Pepper and salt freshly ground
- Cilantro leaves, chopped finely (optional)
Follow these directions:
- Remove half the ginger root; finely grate to make 1 teaspoon. Thinly slice remaining half. Combine half the ginger, half the garlic, half the brown sugar, and half the cinnamon in a nonreactive baking dish.
- Spread half of the dry ingredients over the steak. Pour sherry and soy sauce over the steak. Marinate 30 minutes, or refrigerate several hours, turning meat several times.
- Serve steaks with pickled cilantro, if desired. Preheat broiler. Sprinkle with salt and pepper. Put steak in broiler pan. Broil until brown and just charred, about 4 minutes.