Ready for the Big Game? A Recipe from "The Culinary Bro-Down"

Seira Wilson on January 25, 2018

CulinaryBroDown_200.jpgThe biggest game of the season is nearly upon us, and whether you're a Patriots fan, an Eagles fan, or you just like football and don't care who wins, this is the time to grab a beer and throw some meat on the grill.  In other words, the perfect occasion for a Culinary Bro-Down recipe. 

Josh Scherer is the author of this unexpected cookbook, and in it he's scrappy,  straightforward, and serves up some damn good food. F-bombs are sprinkled as liberally as salt in his recipes, and his enjoyment around sharing these dishes shines as bright on the page as the 800-degree grill on his front lawn that started it all.

Below is Scherer's answer to football game food that can be made under chaotic circumstances, as good game watching often is.  Cheers!


KOREAN SKIRT STEAK with Charred Scallions

This recipe is easy as shit. This recipe was designed to be easy as shit. This is because most of the time I’m making this, it’s in the middle of a giant golf course at the Rose Bowl in Pasadena, and people are drinking and throwing footballs, and every five minutes or so you have to heckle someone wearing the opposite colors as you.

So: All you have is one super-janky foldout table that you bought at Target on the way over, and a portable charcoal grill that you put together without a screwdriver because tools are hard. It’s far from a controlled environment, so you need to minimize as much risk as possible.

If all you have to do is pull strips of marinated meat out of a bag, sear them super-hot on the grill, and then toss those directly into the mouths of the waiting drunken horde, then there’s not much that can go wrong. Sometimes a football will land on the grill though, so keep your head on swivel.

¾ cup soy sauce
¼ cup vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil
½ cup sugar
10 Thai Bird’s-eye chilies, minced
8 cloves garlic, minced (or 2 tablespoons bottled minced garlic)
2 tablespoons grated fresh ginger
½ teaspoon black pepper
3 pounds skirt steak or flap meat
1 medium white onion, thinly sliced
3 bunches scallions
Fresh lime wedges, for serving
Bunch of super-cheap flour tortillas, for serving (optional)
Sriracha, for serving

1: In a big mixing bowl, whisk together the soy sauce, oil, vinegar, fish sauce, sesame oil, sugar, chilies, garlic, ginger, and pepper to combine. Throw the skirt steak and onion into the biggest, heaviest possible Ziploc bag you can buy. Pour the marinade over it, scraping out all the flavor bits at the bottom of the bowl. Those are key. Seal the bag and throw in the fridge to marinate for at least 4 hours, but overnight is best.

2: Light your grill on fucking fire. You want to torch these things. Since I’m usually making these outside in a parking lot somewhere, I use an easily transportable charcoal grill. Lugging around a giant propane tank gets annoying; plus, there’s something about the way the charcoal and the sugar in the marinade interact that I love. Sweet and smoky.

3: When your grill is dangerously hot, throw down the skirt steaks. You’re not going for any sort of medium rareness here—marinated beef cooked rare is always kind of weird to me because it still looks brown and fuck that—so feel free to play around with the amount of char on the outside. They’re going to burn quick because of all the sugar, but a little burn is good. Sear for about 4 minutes on each side, then take off the grill and throw on a cutting board.

4: While the steak is taking its obligatory 5-minute resting period, take all your scallions and toss them on the grill, moving them around a bit for 3 minutes, or until pleasantly burnt on the outside. Cut the steak into edible strips (slice across the grain of fat), and squeeze some fresh lime juice on them.

5: Put the steak and scallions in a grilled tortilla, drown it in Sriracha, and go be the outdoor Beer Pong player you were meant to be.

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