Todd English wowed the crowd at House Beautiful's 2012 Kitchen of the Year with his recipe of Korean-style grilled skirt steak, corn raita salad, pan-roasted lobster and corn spoon bread, and white peach and feta salad. Check out the recipe to try it at home.
Korean-Style Skirt Steak
8 ounces skirt steak
1 cup soy sauce
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
½ teaspoon sugar
1 teaspoon sesame oil
Whisk the soy sauce, ginger, garlic, scallions, sugar and sesame oil together and pour over the steak. Let marinate for about 2 hours, but not much longer as it will start to cure. Season the steak with salt and pepper and place on a hot grill. Cook for four minutes on each side for rare. Slice and serve on top of your favorite flavored rice.
Plus: A Zesty, Juicy Vegetarian Summer Sandwich
Pan Roasted Lobster and Corn Spoon Bread
(Serves 4 appetizers or 2 entrees)
For the Spoon Bread:
Read More »from Todd English's Surf & Turf Recipe at Kitchen of the Year