We grilled delicious Korean tortillas on a fireplate. You grill some marinated skirt steak and serve it with Korean sauerkraut and garlic sauce. This is a simple recipe for your next barbecue lunch.
What is skirt steak
We are going to fill these tortillas with skirt steak. Skirt steak is the midriff of the cow. This is real work meat and has a great beef flavour. The skirt steak is thin enough to marinate and then grill quickly over high heat.
The marinade will break down some of the connective tissue, making it more tender. But you can also make the meat more tender after grilling it. You cut it perpendicular to the muscles. You can see the muscles running in the part above the apple.
You should see these muscles as a bundle of rubber bands. If you would bite through it, it won’t be easy. If you cut the bundle sideways, you will be left with smaller pieces that are far easier to chew.
The marinade is our interpretation of a Korean marinade with ingredients you can find in any supermarket. It probably won’t be Korean, but it sure tastes that way. We throw two teaspoons of chilli oil through the marinade for a little kick. Chilli oil is quite spicy, but that will level out when heated.
With the Korean tortilla, we serve a ginger aioli made with fresh ginger, garlic, and Japanese mayonnaise. This mayonnaise is a lot thinner than our Dutch mayonnaise and more acidic. It gets its yellow colour because only the egg yolk is used.
We cut the marinated skirt steak into six parts so that it is easier to grill. We created different heat zones by sliding the burning logs under the fireplate to one side. This way, you can ensure that the plate is piping hot on one side and less hot on the other. This way, you can grill vegetables and the steak on the same plate.
We grill the skirt steak pieces in two parts and move them to a cooler part of the plate when ready. With a bit of planning, you can have everything ready for dinner at the same time. When everything is prepared, we warm up some tortillas and assemble everyone for dinner.
Cut the skirt steak perpendicular to the muscles into thin strips and use them to cover the warm tortillas. We throw in some Korean sauerkraut and a good spoonful of ginger ai oil.
This is our Korean tortilla. If you will make these, let us know in the comments below. Or better! Could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what you’ve made.
- skirt steak
- 10 small tortillas
For the marinade
- 3 stalks of spring onion finely chopped
- 1 white onion finely chopped
- 1 inch of fresh ginger
- 1 sour apple
- 3 tbsp sweet soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp Chili oil
For the Korean sauerkraut
- 100 grams white cabbage thinly sliced
- 100 grams grated carrot
- 2 tsp Fish sauce
- chilli flakes
- 1 sour apple
- 2 tsp rice wine vinegar
- 1 tbsp Honey
- Salt to taste
For the ginger aioli
- 100 ml Japanese mayonnaise
- 1/2 tsp Chili oil
- 1 inch grated fresh ginger
- 2 garlic cloves grated
- Remove the harder pieces of fat and the silver skin from the surface of the skirt steak. Divide the entire skirt steak into pieces about 20 cm long and put them in a ziplock bag.
- Finely chop all ingredients for the marinade or put them in a food processor. Pour the marinade into the bag with the meat and close it. Let the meat marinate in the fridge for at least 3 hours or overnight.
- Meanwhile, make Korean sauerkraut by mixing everything in a large bowl. Season with some salt and let it stand for at least 2 hours so that all the flavours can blend and the cabbage becomes softer due to the salt.
- Then you mix the ingredients for the aioli and put it in the fridge until you need it.
- Provide a hot grill plate and grill the skirt steak on both sides until a nice crust is formed. The desired core temperature is somewhere around 55ºC (131F).
- Warm up some tortillas and cut the skirt steak into thin strips. Put everything on the table and let everyone build their own tortillas.