Teriyaki – a combination of soy sauce, ginger, molasses, and a few other spices – is sometimes forgotten, especially with the new fancy marinades and rubs on the market. The flavors of this Asian blend, accentuate the beefy taste beautifully, and most of these ingredients are already in your pantry.
In this recipe, I used the broiler instead of a stovetop pan, or outdoor grill because it speeds up cooking time and keeps the meat extra moist. The skirt steak only needs a few hours in the marinade for a quick flavorful meal, and can be broiled with most vegetables. I chose to cook asparagus with this steak because I love the combination and the ease of preparation.
Slice the Teriyaki Skirt Steak across the grain, so the texture is soft and melts in your mouth. I broiled my steak, to medium-rare, but you can cook it longer if you prefer. This definitely is an easy meal to enjoy anytime during the week.
1 1/2 pounds skirt steak, grass-fed preferably
1/2 cup soy sauce or tamari
2 teaspoons sesame oil
2 teaspoon worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 bunch asparagus or other vegetable
1. In a large glass dish combine soy sauce, sesame oil, worcestershire sauce, molasses, ginger and garlic. Whisk until the mixture is smooth and add the skirt steak. Dip steak in the marinade on both sides and pierce meat with a knife in several places. Cover dish with plastic wrap and place meat in refrigerator to marinate for at least 2 hours, or up to overnight.
2. After your meat is done marinating, remove the meat from the refrigerator and preheat the oven to broil. Pat meat dry with paper towels and place it on a sheet pan lined with foil, drizzled lightly with olive oil. Add asparagus or other vegetables around the perimeter of the meat and toss with oil. Sprinkle asparagus with salt and pepper.
3. Place pan under broiler, about 6 inches from heat and broil for 4 minutes. Flip meat over and broil other side for 4 minutes. If you prefer your meat more done, add a minute or two, but be careful not to overcook. Skirt Steak is best if served on the medium rare to medium side. Remove pan from oven and place meat and veggies on a cutting board to rest for 5 minutes, before slicing. Slice meat across grain into 1-inch thick slices. Serve with asparagus, Enjoy!