By Matthew Fairman
From America’s Test Kitchen
Because it has a high ratio of exterior surface area to interior area, skirt steak takes exceptionally well to marinating. Marinades don’t penetrate deeply into the meat, but in the case of this relatively thin cut, they don’t need to. In just 10 minutes, the bold, flavorful mixture of soy sauce, toasted sesame oil, gochujang, garlic and ginger imparted loads of flavor. The sugar in the gochujang not only balanced the saltiness of umami-rich soy sauce but also aided in browning, meaning that the thin steaks achieved a flavorful caramelization without risk of overcooking.
