Mongolian Skirt Steak

Mongolian Skirt Steak
Staff Writer
Mongolian Skirt Steak

Big Night Entertainment Group

Mongolian Skirt Steak

Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s Back Bay neighborhood) cooks his skirt steak over a wood-burning grill. Serve this steak recipe with traditional Mongolian togarashi-dusted fried sweet potatoes and wild mushrooms.

Click Here to See More Skirt Steak Recipes

1
Servings
1784
Calories Per Serving
Deliver Ingredients

Ingredients

  • quarts gluten-free soy sauce
  • quarts water
  • quarts demerara sugar
  • 2  Ounces  sesame oil
  • 1  Cup  chopped garlic
  • 1  Cup  chopped ginger
  • 1  Tablespoon  sea salt
  • 7- to 8-ounce skirt steak

Directions

Combined the soy sauce, water, sugar, oil, garlic, ginger, and sea salt, and bring to a boil.

Reduce to a simmer and cook until all of the sugar dissolves.

Remove from the heat and chill. Pour the cooled marinade over the steak and marinate for at least 24 hours.

Cook the steak on a wood-burning grill until desired doneness.

Nutritional Facts

Total Fat
143g
100%
Sugar
34g
38%
Saturated Fat
61g
100%
Cholesterol
154mg
51%
Carbohydrate, by difference
104g
80%
Protein
32g
70%
Vitamin A, RAE
44µg
6%
Vitamin B-12
5µg
100%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
192mg
19%
Choline, total
29mg
7%
Fiber, total dietary
9g
36%
Folate, total
15µg
4%
Iron, Fe
8mg
44%
Magnesium, Mg
9mg
3%
Niacin
7mg
50%
Phosphorus, P
281mg
40%
Selenium, Se
3µg
5%
Sodium, Na
3320mg
100%
Thiamin
1mg
91%
Water
183g
7%
Zinc, Zn
3mg
38%

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.