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Sweet and Salty Galbi-Style Skirt Steak

Sweet and Salty Galbi-Style Skirt Steak

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus marinating
  • Rating

Korean yangneom galbi—often shortened to “galbi”—are short ribs marinated in a salty-sweet, umami-rich mix of ingredients. It inspired this simple recipe for skirt or flank steak. In addition to soy sauce and sesame oil, Asian pear is a traditional galbi ingredient, but the fruits are seasonal and can be pricey; we’ve found that any pear variety works nicely. A blender makes quick work of the marinade. The fruit adds a subtle flavor, gives a little body to the marinade, and contains enzymes that help tenderize the steak. We layer on the flavor by using most of the marinade to soak the steak, but save some to create a simple sauce that adds a final fresh jolt of seasoning.

Ingredients
  • 1½

    pounds skirt steak OR flank steak, trimmed

  • 1

    ripe pear OR 1 Asian pear (see headnote), peeled, cored and cut into large chunks

  • 6

    medium garlic cloves, smashed and peeled

  • ¼

    cup plus 1 tablespoon soy sauce, divided

  • 3

    tablespoons white sugar

  • 2

    tablespoons toasted sesame oil, divided

  • Kosher salt and ground black pepper

Step 1

Poke the steak all over with the tip of a paring knife, then cut with the grain into pieces about 5 inches wide. Place in a wide, shallow dish. In a blender, combine the pear, garlic, ¼ cup soy sauce, sugar, 1 tablespoon sesame oil, ½ teaspoon salt and 1 teaspoon pepper. Blend on high until smooth, about 1 minute, scraping the blender jar as needed.

Step 2

Measure 2 tablespoons of the marinade into a small bowl; cover and refrigerate. Pour the remainder over the steak, turn to coat and arrange in an even layer. Cover and refrigerate at least 2 hours or up to 24 hours, turning the pieces once or twice.

Step 3

Remove the reserved soy mixture from the refrigerator. Heat a 12-inch grill pan over medium-high until water flicked onto the surface immediately sizzles and evaporates. Remove the steak from the marinade, allowing excess to drip off. Working in batches if needed, place the steak in the pan and cook until nicely charred on the bottom, 2 to 3 minutes. Flip and cook until the second sides are nicely charred and the center reaches 125°F for medium-rare, 2 to 4 minutes. Transfer to a platter, tent with foil and let rest for 5 minutes.

Step 4

Whisk the remaining 1 tablespoon sesame oil and 1 tablespoon soy sauce into the reserved soy mixture. Transfer the steak to a cutting board, then thinly slice it against the grain. Whisk the accumulated juices on the platter into the soy-sesame mixture. Return the steak to the platter and drizzle with the soy-sesame mixture.

Step 5

Optional garnish: Thinly sliced scallions OR toasted sesame seeds OR both