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
1075
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 quarts gluten-free soy sauce
  • 8 quarts water
  • 2 quarts demerara sugar
  • 2 Ounces sesame oil
  • 1 Cup chopped garlic
  • 1 Cup chopped ginger
  • 1 Tablespoon sea salt
  • 1 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
78g
100%
Sugar
1g
1%
Saturated Fat
15g
63%
Cholesterol
184mg
61%
Carbohydrate, by difference
10g
8%
Protein
81g
100%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
32mg
3%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
12mg
67%
Magnesium, Mg
84mg
26%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
724mg
100%
Riboflavin
1mg
91%
Selenium, Se
79µg
100%
Sodium, Na
5214mg
100%
Water
276g
10%
Zinc, Zn
16mg
100%

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.