DOENJANG STEAK
DOENJANG STEAK
SERVES: 4
3 tablespoons grapeseed oil
⅓ cup doenjang
2 tablespoons maple syrup
3 tablespoons spicy mustard
1 tablespoon fish sauce
1 teaspoon salt
½ teaspoon black pepper
⅓ cup water
1 pound skirt steak, cut in 6-inch slabs
Whisk 2 tablespoons oil with all ingredients except steak. Sink steak in marinade, cover with plastic wrap and let sit at least ½ hour at room temperature.
Set a cast-iron pan over high heat. Add remaining oil. Remove steak from marinade and scrape off excess. Cook steak 2 minutes. Flip and cook until medium-rare, 1 minute. Rest 5 minutes.
Slice steak against the grain into strips.
-Adapted from Susan Kim
https://www.eatdoshi.com/recipes
SERVES: 4
3 tablespoons grapeseed oil
⅓ cup doenjang
2 tablespoons maple syrup
3 tablespoons spicy mustard
1 tablespoon fish sauce
1 teaspoon salt
½ teaspoon black pepper
⅓ cup water
1 pound skirt steak, cut in 6-inch slabs
Whisk 2 tablespoons oil with all ingredients except steak. Sink steak in marinade, cover with plastic wrap and let sit at least ½ hour at room temperature.
Set a cast-iron pan over high heat. Add remaining oil. Remove steak from marinade and scrape off excess. Cook steak 2 minutes. Flip and cook until medium-rare, 1 minute. Rest 5 minutes.
Slice steak against the grain into strips.
-Adapted from Susan Kim
https://www.eatdoshi.com/recipes