We marinated 1 lb skirt steak in my grandmother’s bulgogi marinade (we halved the marinade recipe): http://piglettedc.tumblr.com/post/164274307806/halmonis-bulgogi-we-made-my-beloved. Using a metal skewer, we poked tiny holes in the whole steak and marinated the steak in the fridge for 2 hours. We preheated the oven to 450. We cut the steak in half and then placed it (shaking off the marinade) on an oil-sprayed rack placed inside a foil-lined baking sheet. We oven-roasted it got a total of 30 mins (see Note below), turning over once midway. We then replaced the foil (to avoid smoke and splatter) and placed the steak under the broiler on high (4 inches from the flame) and browned each side for a few mins each. We served this with jasmine rice and a mixed green salad lightly seasoned with 2 tsp Marukan seasoned rice vinegar (yellow label), ½ tsp sesame oil, and ½ tsp roasted sesame seeds.
Note: Depending in the thickness of the skirt steak, oven-roasting for 30 mins may yield a medium rare steak. Increase roasting time as needed.
Cooking Adventures 