Soy-Scallion Marinated Skirt Steak

Serves four. Adapted for Kosher cooking from Food52


  • 2lbs of Grow and Behold Skirt Steak
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 1 bunch of scallions, thinly sliced
  • 1/2 tablespoon toasted sesame seeds
  • 1 tablespoon honey
  • 1 cup extra virgin olive oil
  • 1 teaspoon chili paste


  • Cut or tear skirt steak into 8″ sections, keeping thicker and thinner sections separate for even cooking if possible.
  • Combine all of the marinade ingredients (reserving half of the scallions), and whisk to combine. Season to taste, and add steak. Refrigerate for eight hours, or overnight.
  • ┬áPreheat the grill, then┬áremove steak from marinade, placing on grill diagonally to grates.
  • After four minutes, flip the steak over, then grill for another 4-5 minutes (for medium rare steaks–add one minute/side for each additional degree of doneness)
  • Garnish with remaining scallions and serve



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