Korean Style Skirt Steak

Korean Style Skirt Steak

My friend Katie works at a publishing company, and has access to the coolest cook books. For my birthday, I received a Williams Sonoma Cheese cookbook that just about gave me a heart attack- I love cheese, as you know. Most recently, I received three very awesome cookbooks, but one stood out the most to me. It's called This Is A Cookbook: Recipes For Real Life. It is written by two Brooklyn chefs, one who runs the kitchen at Roberta's in Brooklyn (Max Sussman) and Eli Sussman who runs the Brooklyn-based Mile End Delicatessen. 

The reason I love this cookbook so much is because it is just so beautiful. The illustrations, when there aren't pictures, are really fantastic. The recipes are also flawless. Every single thing in this cookbook looked amazing, except the pickles of course. I feel inspired like Julia from Julie and Julia. I truly want to try to make everything from this book. So here it is, my first recipe from it. The original recipe is for Korean-style short ribs, but Riley said Whole Foods was out of flank steak, and we didn't want to do short ribs because we have made them fairly recently. So, skirt steak it is!

Riley completely free-styled this recipe, apart from the sauce (from my new book).  I did nothing. I take no credit!! Originally it's marinated and then broiled. Riley chose to go with skirt steak and slow cook. I was at work, and he was slaving away in the kitchen. Just a side note, I never understood why women are assumed to always be in the kitchen. Why are we always portrayed as the ones making dinner for their families? Aren't some of the greatest chefs men? A penny for your thoughts.

Ingredients:

1 cup soy sauce

1/4 cup rice vinegar

2 tablespoons white vinegar

1/4 cup tightly packed dark brown sugar

3 tablespoons Sriracha sauce, plus more for serving

1 tablespoon ground black pepper

1 large yellow onion, chopped

1 bunch green onions, white and tender green parts only, thinly sliced

8-10 garlic cloves, chopped

3 lbs skirt steak

Steamed rice and hoisin sauce for serving

Directions:

1. In a large bowl, whisk together the soy sauce, 1 cup water, the vinegars, brown sugar, Sriracha, and pepper. Add the yellow onion, green onions, and garlic and stir to blend well. 

2. Pan-fry the steak on medium high for about 2 minutes on each side, just long enough to brown it.

3. Add everything to a crock pot and cook on a high setting for 4 hours. Or, if you have more time, you can cook it at a low setting for 7 hours. Or, if you don't have a crock pot, a standard large pot should work.

4. While the steak is cooking, cook your rice. Rice is a two to one ratio, which means if you are cooking 1 cup rice, you need 2 cups of water.

5. The steak should be so soft, that it falls apart. Top your rice with some steak juices, and skirt steak. Boom. now you have a delicious meal, and you basically did nothing. Slow cookers for the win!