Mongolian Skirt Steak
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s Back Bay neighborhood) cooks his skirt steak over a wood-burning grill. Serve this steak recipe with traditional Mongolian togarashi-dusted fried sweet potatoes and wild mushrooms.
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Servings
1
Ingredients
- 8 quarts gluten-free soy sauce
- 8 quarts water
- 2 quarts demerara sugar
- 2 ounce sesame oil
- 1 cup chopped garlic
- 1 cup chopped ginger
- 1 tablespoon sea salt
- 1 7- to 8-ounce skirt steak
Directions
- Combined the soy sauce, water, sugar, oil, garlic, ginger, and sea salt, and bring to a boil.
- Reduce to a simmer and cook until all of the sugar dissolves.
- Remove from the heat and chill. Pour the cooled marinade over the steak and marinate for at least 24 hours.
- Cook the steak on a wood-burning grill until desired doneness.