Kitchen notes · a little help before you start
Momofuku Marinated Beef Skirt Steak Ssam
Momofuku Marinated Beef Skirt Steak Ssam brings together skirt steak, apple juice, and soy sauce. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers & snacks
- Primary protein
- Beef
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Have the grill ready for its turn
Read the grill setup before starting the food. Keep the recipe’s heat and turning instructions together, so the handoff from preparation to cooking is straightforward.
Get to know the ingredients
Skirt steak
Look at how this ingredient comes into the method: Combine Beef with Marinade and marinade at least overnight, up to 24 hours.
Apple juice
Look at how this ingredient comes into the method: Combine Beef with Marinade and marinade at least overnight, up to 24 hours.
Soy sauce
Look at how this ingredient comes into the method: Make the Ginger Spring Onion Sauce by combining the ingredients and mixing to combine.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Momofuku Marinated Beef Skirt Steak Ssam
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: To eat, place a piece of beef in a lettuce leaf, top with some of each sauce, then fold over lettuce, eat and be happy. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the grill and skillet. Read the first preparation step before you get going: Combine Beef with Marinade and marinade at least overnight, up to 24 hours.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: To eat, place a piece of beef in a lettuce leaf, top with some of each sauce, then fold over lettuce, eat and be happy.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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