Skirt Steak, Robert’s Way
Ingredients
1 kilo Bravette
500 ml Classic Cola – BBQ Sauce
80 ml Tokio High – Asian Sauce
80 ml Spring Roll Sauce – Asian Sauce
30 ml Bumbu Bali Hot – Asian Sauce
Other optional ingredients: scallions, white sesame seeds and kimchi
Instructions
For the marinade, place all ingredients into a large bowl and whisk until thoroughly incorporated.
Trim any silver skin off the skirt steak and place into the bowl. Cover the steak with the marinade and massage it into the skirt steak. Place into the fridge for a minimum of four hours, preferably overnight.
With a grill at 200°C, grill the skirt steak for several minutes on each side until the internal temperature is about 55°C (medium rare).
Let it rest for approximately 10 minutes. Next sprinkle some diced scallions and white sesame seeds on top of the rested steak. Slice and serve with kimchi to complement the Asian marinated skirt steak.
