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.
- 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
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.