Korean Porter Skirt Steak (grill or oven)
There is no substitution for this.
I go through phases when I just want to eat plants all the time. I’ll make these enchiladas, or I’ll eat avocado smashed on tortillas with grilled corn, cooked like a quesadilla, and I’ll feel like a genius. Like a healthy genius.
But then I realize that I want meat and no amount of processed patties or Jack fruit that swear to me it tastes like meat will do. Cheese is a bigger culprit. Dairy and I have a long history of not getting along. I’ve loathed the idea of a tall glass of milk since the first time I had a sippy cup full of juice, I’ll eat coconut milk ice cream all day long, and I drink almond milk creamer in my coffee, but cheese is in a league of its own. Cheese is one of one, there are no replacements. Just like a big medium-rare steak, It’s real cheese or nothing.
It’s also medium-rare or nothing. I’d rather have chicken than over-cooked steak. Undercooked, sure, bring it on. I’ll just pretend like it’s tartar and go after it. So, I could be a vegan. I could, as long as I have a cheat day where steak and cheese are acceptable. Or maybe it’s just that I’ve always been a rule breaker and boundary pusher and once I have imposed limitations all I can think about is breaking them.
Tell me I can’t eat meat and it’s what I want. Tell me I can’t quit my job as a social worker and work full-time writing about beer and food because it’s never been done before…well, we all know how that went. I just hear “it’s never been done before” as “It hasn’t been done YET.” And here we are. Full-time beer-cooking-photo-taking-food-writing with my steak for lunch and I still haven’t taken a shower today. One thing at a time.
- 1 lbs skirt steak or flank steak
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon mirin*
- 1 tablespoon sesame oil
- ½ cup porter or stout beer
- 3 cloves garlic, grated with a microplane
- 1 teaspoon black pepper
- ½ tsp salt
- sesame seeds
- green onions, chopped
- In a large bowl or Ziploc bag combine the soy sauce, brown sugar, mirin, sesame oil, beer, garlic, and black pepper.
- Add the steak, cover (or seal the Ziploc bag) and refrigerate for 8 to 24 hours.
- Remove from marinade, sprinkle with salt, allow to sit at room temperate for 15 minutes.
- Preheat the grill to medium-high. Grill until seared well on both sides, about 4 minutes per side.
- Remove, allow to rest for 5 minutes. Slice against the grain, sprinkle with sesame seeds and green onions.
- Preheat the oven to 350.
- Heat cooking oil in a cast iron skillet until very hot. Add the steak, cooking until well seared, about 2 minutes. Flip, cook for two minutes on the other side. Add to the oven and cook for 4 minutes for medium rare.
*Mirin is a sweet Japanese cooking wine that is often found in the Asian section of the market. If you can’t find it, dissolve ¼ teaspoon sugar in 2 tablespoon white wine or sherry.