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This thin steak quickly absorbs the flavors of the soy and sesame oil marinade and cooks in just a few minutes in a cast iron pan. The flavorful steak is served topped with a kimchi and apple slaw.

Yields1 Serving
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins
For the kimchi apple slaw:
 ½ cup kimchi, drained and chopped
 ½ medium granny smith apple, cored and julienned
 2 medium green onions, julienned
  cup cilantro, roughly chopped
 1 tsp rice vinegar
For the steak:
 ¼ cup soy sauce
 ¼ toasted sesame oil
 2 cloves garlic, minced
 1 lb Grass Rooted grass-fed beef skirt steak
 Kosher salt, as needed
 Freshly ground black pepper, as needed
For the kimchi apple slaw:
1

In a medium mixing bowl, stir together the kimchi, apple, cilantro, green onion and rice vinegar. Set aside until ready to use.

For the steak:
2

In a small bowl whisk together the soy sauce, sesame oil and garlic.

3

Season the steak on both sides with salt and pepper. Add to a resealable plastic bag with the soy mixture then seal and refrigerate for at least 1 hour and up to overnight.

4

Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.

5

Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.

6

Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.

7

Arrange the sliced grilled steak on a platter and spoon the kimchi apple slaw over the top.

Ingredients

For the kimchi apple slaw:
 ½ cup kimchi, drained and chopped
 ½ medium granny smith apple, cored and julienned
 2 medium green onions, julienned
  cup cilantro, roughly chopped
 1 tsp rice vinegar
For the steak:
 ¼ cup soy sauce
 ¼ toasted sesame oil
 2 cloves garlic, minced
 1 lb Grass Rooted grass-fed beef skirt steak
 Kosher salt, as needed
 Freshly ground black pepper, as needed

Directions

For the kimchi apple slaw:
1

In a medium mixing bowl, stir together the kimchi, apple, cilantro, green onion and rice vinegar. Set aside until ready to use.

For the steak:
2

In a small bowl whisk together the soy sauce, sesame oil and garlic.

3

Season the steak on both sides with salt and pepper. Add to a resealable plastic bag with the soy mixture then seal and refrigerate for at least 1 hour and up to overnight.

4

Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.

5

Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.

6

Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.

7

Arrange the sliced grilled steak on a platter and spoon the kimchi apple slaw over the top.

Soy and Sesame Marinated Skirt Steak with Kimchi Apple Slaw