Grilled Skirt Steak Bulgogi

I have loved skirt steak for a long time. It’s a lesser cut of beef, the diaphragm, I believe. It used to be quite inexpensive, but has gotten more costly since people started using it in many new dishes. Fajitas, Bulgogi, and tacos just to name a few.

I buy this marinade at Asian markets. The labels say they are used for beef or pork or chicken. I find them all interchangeable.

I marinated a Skirt Steak overnight in a freezer bag and turned it several times to get the marinade all around the entire steak. I grilled the steak on high on my grill uncovered for about 11 minutes. Flipped it 3 times. This left me a perfectly rare steak. I rested it for 3 minutes, then sliced it against the grain.

Meanwhile, Barb trimmed a bunch of fresh asparagus. She roasted them at 500 degrees until they were perfectly tender. You have to trim the bottom of all asparagus and break off the stiff stems. Otherwise, the bottoms will be tough and inedible.