recipe

Dinah Surh's Korean Skirt Steak With Blueberry Glaze

Aired September 11, 2007

Ingredients
2 skirt steaks (about 1/2 to 3/4 pounds each)
Cooking spray
1 cup frozen or fresh whole blueberries
1/3 cup sugar
For the marinade:
1/4 cup tamari
1/2 Spanish or yellow onion
1 tablespoon peeled garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh rosemary
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
Preparation

Combine marinade ingredients in a small bowl. Place the skirt steaks in a gallon-size, re-sealable plastic bag and pour the marinade in over the beef. Seal the bag and shake it all up to coat the meat entirely. Refrigerate for 20 minutes.

Preheat the broiler.

Place the blueberries and sugar in a small nonstick saucepan. Cook over medium-high heat for 1-2 minutes until sugar is melted and the sauce thickens. Set aside to cool slightly.

Spray a broiler pan or baking sheet lined with aluminum foil with nonstick spray. Place the pan with the steaks in the middle to top third rack of the oven under the broiler for 8-9 minutes on one side. Slather 1-2 tablespoons of the blueberry glaze on one side of each steak and broil an additional 1-2 minutes. Be careful not to burn the glaze. Turn the steaks over and cook for an additional 8 minutes. Slather on 2 more tablespoons of the blueberry glaze and cook for 1 minute. Move steaks to a cutting board and let rest for 5 minutes before slicing across the grain. Spoon pan juices over sliced beef.

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