Korean marinated skirt steak with ssamjang sauce

Especially post the great turkey-fest, we find ourselves craving clean, light Asian flavours like this grilled sesame-soy steak, drizzled with a punchy sauce and served in strips wrapped with lettuce. Skirt is a great cut of meat, lean and deeply flavoured and it drinks up this marinade of garlic, soy, ginger and sesame oil. On the side, we're dishing up a powerful ssamjang sauce of doenjang and gochujang (Korean soy-bean and chilli pastes), rice vinegar, ginger and garlic  - its fiery red colour is a fair warning signal but you could let down its intensity by mixing with some more water or even yoghurt.  Defrost fully and pat the steak dry and cook it on an oiled hotplate or BBQ for about three to four minutes a side, rest it for five minutes, then slice it thinly across the grain (really important, this - with skirt it's pretty obvious which way the grains run - you can see the parallel ridges) and serve it, wrapped in lettuce leaves with some rice and a spoonful of the warmed-through sauce.  Serving sizes will be two steaks and sauce for small and four steaks and sauce for large. 

Steak, soy sauce (GF), mirin, sugar, garlic, spring onions, ginger, sesame oil. Sauce: doenjang (Korean miso, GF), gochujang (chilli sauce, GF), rice vinegar, honey, ginger, garlic, water. (SOY, SESAME)

Serve, sliced thinly and wrapped in lettuce leaves with rice or noodles, or scatter over an Asian slaw, or salad, dressed with rice wine vinegar and soy.