Gochujang-glazed Skirt Steak

  • 21 Nov - 27 Nov, 2020
  • Mag The Weekly
  • Cookery


· 2 garlic cloves

· 1 tablespoon ginger

· 1 tablespoon peanut oil

· 2½ tablespoons gochujang

· 2 teaspoons brown sugar

· 1 kg skirt steak

· 1 butter lettuce

· Pickled chilli

· Coriander leaves

· Spring onion and lime wedges


Preheat a char grill pan to high. To make glaze, combine garlic, ginger, oil, gochujang and sugar in a bowl. Season and brush over steak, then cook for three minutes each side for medium-rare or until cooked to your liking. Let rest, loosely covered with foil, for five minutes. Thinly slice. Serve the steak in lettuce cups with chilli, coriander and spring onion. Drizzle over steak the resting juices and squeeze with lime.