Sink your teeth into a melt-in-your-mouth tender Peppercorn Perfection-Bulgogi skirt steak, seared to perfection and coated in a bold, peppercorn crust that adds just the right amount of heat. Each bite is balanced by the sweet, savory flavors of Bulgogi marinade, infusing the steak with layers of richness and a hint of caramelized goodness. It’s a flavor-packed fusion of spice, depth, and tenderness that will have you coming back for more. This Peppercorn Perfection Bulgogi Skirt Steak is a fun and easy way to have steak with a peppercorn and Asian flare for dinner.
We like to season the skirt steak first with Peppercorn Perfection seasoning blend and then marinate for several hours in our homemade bulgogi sauce. It’s so delicious served with potatoes, rice or bread.
Peppercorn Perfection Bulgogi Skirt Steak
Ingredients
Bulgogi Marinade
- 1/2 cup soy sauce
- 2 tbsp. light brown sugar
- 1 tbsp. toasted sesame oil
- 2 tbsp. rice vinegar
- 4 green onions, chopped (white and green parts)
- 3 cloves garlic
- 2 tsp. toasted sesame seeds
- 2 tsp. minced fresh ginger
Skirt Steak
- 2 lbs. skirt steak
- 2 tbsp. Peppercorn Perfection
Instructions
- Mix all bulgogi ingredients together in a container with a tight-fitting lid. Shake well. Set aside.
- Rub both sides of the skirt steak with Peppercorn Perfection. Place steak in a ziploc or plastic container. Generously coat the steak with the bulgogi marinade and allow to marinate in the refrigerator for at least one hour, but up to 4 hours.
- Preheat the grill to medium-high heat. Place meat directly on the grill rack and cook 2-5 minutes per side, depending on the grill heat and the thickness of the meat. You want nice blackened grill stripes on the meat, but the center should be cooked to your desired doneness. We like the center of the meat to still be a little bit pink, or medium rare.
- Remove from grill and cut into thin slices and serve extra bulgogi in a pitcher for extra flavor.
