Continuing our burgeoning love-affair with gochujang (see this recipe and this one), here’s a nifty Grilled Gochujang Skirt Steak to put an entirely new spin on your next fajita or taco night in camp (or the backyard).
Two reminders from prior gochujang recipes…
…one, “gochujang is the umami-laden, thick, crimson red, Korean fermented chile paste, which also most often includes fermented soybeans, salt, and sticky (glutinous) rice.”
…and two, “It took a while to understand that gochujang isn’t really a finishing sauce, like so many of the hot sauces we all have handy on the table; that’s not its best play. After a fair bit of research and needling chef friends, we saw the light – gochujang needs to be mixed with something to work its magic – think soy sauce, sesame oil, sugar, or crushed garlic / ginger for a short list of examples.”
Being good Texicans from birth, Mary Ellen and I can’t throw a skirt steak on the grill without thinking it’s fajita or taco night, though this skirt makes an incredible salad topper. It would make a killer wrap or sandwich on the river too…
2 pounds trimmed skirt steak, cut into 4 or 5 pieces
1/3 cup + 1 tbsp gojuchang
1/4 cup avocado oil
1/4 cup seasoned rice vinegar (or half red-wine vinegar)
2 tsp good salt
1 small red onion, grated
Trim and cut your skirt into 4 or 5 pieces.
Combine the gojuchang, avocado oil, vinegar (or vinegars), salt, and grated onion in a small bowl and stir well; now pour into a resealable plastic bag along with the meat, purge the air, seal, and goosh around to make sure the meat is well coated.
Throw it in the fridge for a bare minimum of an hour; the longer the better (up to 12 hours).
Fire the grill, drain the meat (don’t wash the marinade off), and grill until well-charred yet medium-rare along the thicker edges. Pull the meat, rest it for 7-10 minutes, then slice thinly against the grain.
Amazing over a good salad, this skirt is made for a fusion fajita taco. Use your imagination.
Enjoy.
