Korean-Style Grilled Skirt Steak

Ingredients:

• 1 skirt steak or machete (diaphragm steak) weighing 0.8-1 kg, trimmed and cut across the grain into 10 cm pieces.
• 3 tablespoons sesame seeds
• 4 cloves garlic, crushed
• 1 tbsp. cola
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup dark sesame oil
• 1 large white onion, cut into 5cm thick wedges.
• 6-8 slices of fatty bacon
• 2-3 banana peppers or cubanelle

Preparation:

1. Pierce the steak several times with a fork. Toast the sesame seeds in a skillet over medium heat until golden brown, shaking the pan constantly, 2-3 minutes. Transfer to a plate and let cool.
2. In a large bowl, combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the sugar is completely dissolved. Add the steak, onion wedges, and bacon to the marinade and turn to coat completely. Cover and refrigerate for 4 hours or overnight.
3. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8-10 minutes. Transfer to a platter. Then grill the steak until grill marks appear, 4-5 minutes per side for medium-rare. Transfer to a platter.
   
   

   Note

   
   Marinated bacon makes a delicious addition to this dish. Pat it dry and cut into 1 cm pieces. Fry the bacon until crispy and add it to the fried rice dish.