As the world begins to wake back up and we move onward toward summer (at least here in the northern hemisphere), perhaps like many of you we’re looking forward to gatherings around the grill with friends and family. Hell bells, we’re only two weeks away from Memorial Day, the more or less official kick-off of the summer season (at least up until this alternative universe year we’ve been living in of late).
Though we’ve lived in the Northern Rockies for most of our married lives, my lovely wife and I both grew up in Texas and have enjoyed the Texas food scene for years, not only its classic roots in barbecue and classic Tex Mex, but also the various fusion variations that have arisen (i.e. the Vietnamese fusion cuisine in Houston and beyond).
That said, we’ve also over the past few years become huge fans of gochujang, the spicy, fermented Korean red pepper paste that’s packed with a peppery, funky umami that’s not blisteringly spicy-hot.
I’ve written about using gochujang here with chicken and we’ve been fiddling with a Gochujang Skirt Steak off and on for a couple of years now, finally settling more or less on this version.
Many would argue skirt steak’s truest, and most delicious, destiny is to be marinated lightly, rubbed with fresh garlic, then quickly grilled to medium-rare, rested, and thinly sliced across the grain to be placed in a taco, along with a spicy salsa, avocado in some form, and any of the dozens and dozens of options that make tacos sing for you.
For most of us in the Primal and Paleo worlds, tacos made from traditional corn and wheat flour aren’t often on the menu (or at all), and I’ve yet to shake hands with an “alternative” tortilla product that didn’t make me longingly wish (or even beg) for the traditional version.
The traditional skirt steak position in culinary history duly noted, sliced skirt makes a powerfully tasty salad topper or as the protein component of your favorite bowl over a nifty cauliflower rice (or whatever).
This one is best with 12-hours or more in the marinade and the ginger grated in, though even a couple of hours in the marinade imparts flavor you’ve probably not enjoyed in your grilled skirt steak (or flank, or London broil) before.
2 pounds skirt steak, trimmed, cut into 4 to 5-inch pieces
1/3 cup plus 1 tbsp gochujang
5 tbsp avocado oil (olive oil works as well)
5 tbsp seasoned rice vinegar
1 medium red onion
2 gloves garlic, grated
1 tsp kosher salt
Optional: 2-inch piece of fresh ginger, grated
Prep and trim the skirt steak, lightly sprinkle with salt.
Combine the gochujang, oil, rice vinegar, grated garlic, and ginger if using in a large resealable bag. Grate the onion using the largest holes on your trusty box grater and add to the mixture. Now add the skirt steak pieces and mash around until well coated. Seal and throw in the fridge overnight.
When ready to cook, fire the grill, and drain the excess marinade from the skirt steak (don’t wipe off the clinging marinade). When the grill is ready, grill for 5-8 minutes (pending your skirt thickness and fire) until lightly charred and cooked to medium-rare. Rest the meat for 10 minutes before slicing thinly against the grain.
When we have an irresistible urge for a taco (hey, we are in Texas) these are unbeatable wrapped in a hot tortilla with some quick-pickled onion, a dollop of additional gochujang, and maybe a slice of firm avocado.
See you at the grill this weekend.
Enjoy.
Low and slow is of course a term stolen from the real-deal barbecue and smoked proteins world, though it applies here, giving the rich gochujang slather time to deeply flavor the chicken thighs (use breasts or a whole chicken if you want, just adjust the cooking times), slowly rendering the schmaltz (the chicken fat) – which makes the most unbelievable pan sauce when combined with the gochujang and garlic here.
Pat chicken thighs dry with paper towels, trim if needed, then salt and pepper generously. Using the remaining gojuchang mixture, “paint” the chicken thighs on both sides using a pasty brush, and layer the chicken over the vegetables in the skillet.
