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Korean BBQ Skirt Steak

Prep Time 15 Minutes

Cook Time 10 Minutes

Rest Time 5 Minutes

Servings: 4 Servings

For the Steak

  • 2 pounds skirt steak
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ½ cup soy sauce
  • 2 tablespoons honey
  • 2 green onions, thinly sliced
  • Kosher salt, to taste

Instructions

  1. Rest the steak at room temperature for 20–30 minutes before grilling. Pat it dry with paper towels and lightly season with kosher salt.

  2. In a mixing bowl, whisk together soy sauce, honey, garlic, ginger, and half of the green onions. Add the sliced yellow onion and stir to coat.

  3. Place the steak in the marinade, turning to cover. Let it sit while your grill heats—about 15 minutes is plenty for skirt steak.

  4. Heat your grill for direct high heat. Shake off excess marinade and lay the steak directly over the flames. Grill 2–3 minutes per side, flipping often to build a crust without overcooking.

  5. Remove the steak when it hits 130–135°F for medium-rare. Rest for 5 minutes.

  6. Slice thinly against the grain and top with the remaining green onions.

Pro Tip: Skirt steak cooks fast—don’t wander off. The frequent flipping helps caramelize the honey without burning it.
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Korean BBQ Skirt Steak

Author Mark & Fey
Print Pin
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the Steak

  • 2 pounds skirt steak
  • 1 yellow onion thinly sliced
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • ½ cup soy sauce
  • 2 tablespoons honey
  • 2 green onions thinly sliced
  • Kosher salt to taste

Instructions

  • Instructions Rest the steak at room temperature for 20–30 minutes before grilling. Pat it dry with paper towels and lightly season with kosher salt. In a mixing bowl, whisk together soy sauce, honey, garlic, ginger, and half of the green onions. Add the sliced yellow onion and stir to coat. Place the steak in the marinade, turning to cover. Let it sit while your grill heats—about 15 minutes is plenty for skirt steak. Heat your grill for direct high heat. Shake off excess marinade and lay the steak directly over the flames. Grill 2–3 minutes per side, flipping often to build a crust without overcooking. Remove the steak when it hits 130–135°F for medium-rare. Rest for 5 minutes. Slice thinly against the grain and top with the remaining green onions. Pro Tip: Skirt steak cooks fast—don’t wander off. The frequent flipping helps caramelize the honey without burning it.