Guys! Big news! I have a cast iron grill pan!!!
Or rather, I finally decided to dust off my 4 year old, never before used cast iron grill pan. Yup, I am a hoarder of kitchen equipment. I have a slow cooker, 7 qt food processor, stand mixer and a seemingly endless amount of kitchen trinkets that have been in my closet, unused, for years. That’s not even the worse part. I, a 100% Chinese cook, have not found an occasion to remove the price tag and wrapping from my wok. I know I’m not the only one, we are all hoarders of something. What’s yours? Clothing? Cookbooks? Antique dinnerware from various thrift stores? No? Just me?
Fine, let’s move on. This recipe is a pretty big deal for me. Not only did I use a grill pan for the first time, I also cooked skirt steak for the first time, used a marinade for the first time and most impressive of all…for the first time, I cooked rice with out burning the bottom. From the time I made this Korean Skirt Steak with Kimchi Aioli to the time I’m writing this post, I have been using that pan religiously. By religiously, I don’t mean once every Sunday. I mean, steak for breakfast, lunch and dinner.
This particular steak has the flavors of Korean BBQ but unlike the traditional Korean way, mine is not cut thin; which allows for a rare to medium-rare middle. Keeping with the Korean theme, there is a drizzle of Kimchi Aioli to add a creamy and spicy kick to the already flavor packed steak. As for the rice, well…this is an Asian dish after all. Accept no substitute.
This Korean Skirt Steak with Kimchi Aioli is definitely worth a try! If you don’t have a grill pan then let this be the reason you invest in one. There is something about those grill marks that just makes steak so much better. Maybe the look. Maybe the Maillard reaction. Maybe it’s just me and my unnecessary but overwhelming sense of accomplishment. I don’t know but the fact remains, this steak should be on your dinner table. TONIGHT!