2 Reviews

OMG!!! Just outstanding!! This went straight into my Best of 2013 Cookbook. I made this as written, using a little less then a pound of skirt steak and the only other change I made was to sub ground ginger (1/8 tsp) for the fresh. The bottom of the ingredients included vegetable oil, salt and pepper but was included in the directions. I went and looked at the food network site and it wasn't included there either, so I just guessed and brushed the remainder of the scallions with the oil and seasoned with salt and pepper and grilled them with the meat. This is so flavorful and so easy to pull together! Served it with some rice and corn on the cob. Thanks for sharing the recipe. Made for "Name that Ingredient Tag Game".

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diner524 June 01, 2013

Amazing marinade! Because skirt steak is overpriced if not hard to find, I used venison tenderloin from the hunter's freezer. Of course, I relied on my Thermapen to tell when it was done. I put the vegetable oil on a 2nd plate, sprinkled it with salt and pepper and rolled the green onion stalks to coat. Thank you for updating the ingredients listing; for the marinade, you want us to mince the white part of the scallions. Made for Best of 2013 tag, based on the recommendation of diner524.

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KateL February 26, 2014
Korean-Style Marinated Skirt Steak With Grilled Scallions