Black Garlic Marinated Grilled

Skirt Steak ​


Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 20 Minutes

Cooking Time - 15 Minutes

Total Time - 45 Minutes 





2 lb skirt steak

For the Marinade:

1/2 cup soy sauce

1/4 cup Chef Mitch Maier Black Garlic sauce & Marinade

1 teaspoon sesame oil

2 tablespoons vegetable or canola oil

2 garlic cloves, minced

1/4 cup honey

2 tablespoons sriracha

2 tablespoons lime juice

For the crispy rice:

2-3 cups cooked white rice

2 tablespoons vegetable oil

For the garnish:

2 teaspoon sesame seeds

1/3 cup chopped scallions


Cooking Instructions:


Make the marinade by combining soy, Chef Mitch Maier Black Garlic Sauce & Marinade, sesame oil, vegetable oil, garlic, honey, sriracha and lime juice. Whisk to incorporate and dissolve the honey.

Place the skirt steaks in a large sealable bag or non-reactive bowl. Add the marinade, and cover or seal the bag. Place into the fridge to marinade 1-3 hours. If using a bag, flip occasionally to make sure the meat is marinated evenly.

While the meat is marinating, prepare the rice. IN a large skillet, heat the vegetable oil over medium heat for 1-2 minutes. Add the cooked rice in and spread to form a single layer. Lower the heat slightly and cook for 10 minutes until the bottom layer has turned a deep golden color. Remove from heat. Break up crispy rice to serve.

Heat a grill for high heat grilling. Remove the steak from the marinade, and place over the hottest part of the grill. Flip every 3-4 minutes until the internal temperature reaches 135f. It should take about 10-13 minutes.

Remove to a board, cover loosely with foil and allow steak to rest 5-7 minutes. Cut slices against the grain, then place over crispy rice and garnish with sesame seeds and scallions.


To Order Chef Mitch Maier Black Garlic Products --