Asian-Flavored Skirt Steak
Flank steak can also be used in this recipe, but broil it a few minutes longer as it is slightly thicker than skirt steak, which is long and flat.
Photography: Anna Williams
Martha Stewart Living, October 1999
- One 3-inch piece ginger
- 2 large cloves garlic, minced
- 2 teaspoons dark-brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1 small skirt steak (about 1 pound)
- 1/4 cup dry sherry
- 3 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Roughly chopped cilantro leaves (optional)
- Peel half the ginger; finely grate to make 1 tablespoon. Thinly slice remaining half. Scatter half grated and sliced ginger, garlic, brown sugar, cinnamon, and cinnamon sticks, if using, in a nonreactive baking dish. Cut steak against grain into three 6-inch pieces; place in dish. Scatter with remaining dry ingredients. Pour sherry, soy sauce, and olive oil over the steak. Marinate, turning meat several times, for 30 minutes, or refrigerate several hours.
- Heat broiler. Season steak with salt and pepper; transfer to broiler pan. Broil until brown and just charred, about 4 minutes. Turn; broil about 3 minutes for medium rare. Transfer to cutting board. Let rest 5 minutes. Cut into thin strips. Top with cilantro, if using; serve.
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