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Soy and Sesame Marinated Skirt Steak with Kimchi Apple Slaw

Yields1 ServingPrep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

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.

For the kimchi apple slaw:
 ½ cup kimchi, drained and chopped
 ½ medium granny smith apple, cored and julienned
 2 medium green onions, julienned
 ⅓ 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.