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Asian inspired skirt steak marinated in a sweet and salty blend of soy sauce, brown sugar, garlic and ginger. Charred to perfection served over sweet grilled onions and topped with fresh shredded carrots and green onions.
This is my go to sticky Asian beef marinade. It’s straightforward, minimal ingredients and tasty! This dish was intended to garlic beef and brussel sprouts. A play on everyone’s favorite ” beef and broccoli” but while I was keeping the brussel sprouts warm and crisp in the air fryer I totally forgot to toss them in at the end. Right now is where I’m realizing my mistake and I should probably go check that air fryer. But lets get to the dish. This dish is more your sticky glazed beef dish, not saucy. It’s reminiscent of the glaze on sticky Korean ribs and a similar flavor like char siu beef without the five spice. This marinade works great with both pork and chicken and taste better the longer it marinades. So feel free to make it as a do ahead for a busy work week. Any way you spin it check out my tips and tricks before for the best sticky garlic beef. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STICKY GARLIC SKIRT STEAK:
grated vs. blending: for this marinade it may be tempting to throw the entire thing in the blender. when you do that it kind of makes a whipped consistency from the sesame seeds and the pectin in the veggies that will also alter the color. so adding them separate works best to keep the sauce thin.
lightly trim your meat: skirt steak is one meat in particular that really benefits from trimming. removing the excess trimmings can help with the end result of your steak. you just want to trim enough that the surface of the meat is exposed. this also greatly benefits from being sliced properly against the grain.
remove meat 30 minutes: you’ll want a really nice crust to form on this. the char really enhances the flavors of these particular ingredients. to do that you need to remove the meat from the refrigerator for 30 minutes to bring it up to room temperature. take it out of the marinade and pat it dry and dont season it till right before it hits the pan
brush: brush you meat with the extra marinade to help a char form. the brown sugar with help keep things sticky and glaze like.
boil marinade: boil your marinade if you want something extra to dip beef in so that it will kill the bacteria. then make sure to cut the heat so you don’t end up reducing it and making a concentrate. baste your meat with this or serve it on the side
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