Korean Skirt Steak with Kimchi Aioli

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?

Korean Skirt Steak with Kimchi Aioli

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.

Korean Skirt Steak with Kimchi Aioli

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.

Korean Skirt Steak with Kimchi Aioli

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!

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Korean Skirt Steak with Kimchi Aioli
Korean Skirt Steak with Kimchi Aioli
Print Recipe
Servings Prep Time
2 Servings 5 Minnutes
Cook Time Passive Time
20 Minutes 4 Hours
Servings Prep Time
2 Servings 5 Minnutes
Cook Time Passive Time
20 Minutes 4 Hours
Korean Skirt Steak with Kimchi Aioli
Korean Skirt Steak with Kimchi Aioli
Print Recipe
Servings Prep Time
2 Servings 5 Minnutes
Cook Time Passive Time
20 Minutes 4 Hours
Servings Prep Time
2 Servings 5 Minnutes
Cook Time Passive Time
20 Minutes 4 Hours
Ingredients
Korean Steak
Kimchi Aioli
Servings: Servings
Instructions
  1. Throw all your ingredients for the Korean Steak in a plastic bag or bowl. Cover and marinate for a minimum of 4 hour but no more than 24 hours.
  2. In a food processor, blend all the ingredients for the Kimchi Aioli. Place in the fridge until ready for use.
  3. Prior to cooking the steak, let it come to room temp (20 minutes).
  4. Sear the steak off on a pan or grill pan set over medium-high heat. (1 minute each side for rare, 2 minutes for medium rare and 3 minutes for Medium). This applies to a 1 inch steak.
  5. Remove your steak from the heat and allow them to rest for 7-10 minutes. Cut against the grain and serve (See notes).
  6. Serve up!
Recipe Notes

You may need to trim your steak of all the fat, if so then check this article out.

How to cut against the grain here.

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