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Skirt Steak, Robert’s Way


1 kilo Bravette

500 ml Saus.Guru Classic Cola – BBQ Sauce

80 ml Saus.Guru Tokio High – Asian Connection

80 ml Saus.Guru Spring Roll Sauce – Asian Connection

30 ml Saus.Guru Bumbu Bali Hot – Asian Connection

Other optional ingredients: scallions, white sesame seeds and kimchi


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.


For more Recipes from Robert click here and here.

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