Korean Grilled Steak and Asian Chimichurri
This simple recipe gives a lot of bold flavor, and takes minutes to prepare.
Ingredients
- 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade
- 1 pound skirt steak, or tri-tip cut about 1/4 in thick, and cut into about 1 inch by 2 inch pieces
- 1 tbsp vegetable oil Any neutral oil works, like safflower, canola, or corn oil
- Salt and freshly ground pepper To taste
Asian Chimichurri
- 1/2 cup fresh cilantro leaves washed, dried, then chopped
- 1/2 cup fresh mint leaves washed, dried, then chopped
- 2 green scallions sliced
- 1 green serrano chili pepper diced
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
Instructions
- Place the steak in a bowl, and coat well with the Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade. Let marinate at room temperature for 30 minutes, turning once. If you'd like to marinate longer (6 hours maximum), then place the meat in a re-seal plastic bag, and place in the refrigerator (take the meat out of the fridge 30 minutes before cooking).
- Preheat grill to medium high, and make sure that the grates are well oiled. Lightly brush a paper towel with vegetable oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
- Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Serve with grilled veggies, and a side of kimchi
Asian Chimichurri
- Place in a bowl the cilantro, mint, green scallions, serrano chili, rice wine vinegar, sesame oil, 1 tablespoon of Serious Foodie Korean Grill Sauce. Mix thoroughly, then salt & pepper to taste.
- For a smooth sauce (pictured), place all the ingredients in a blender or food processor, then blend until smooth. This sauce will last refrigerated for about a week.
Notes
Try the Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade and other great sauces & spice blends at Serious-Foodie's Shop
