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Korea Skirt Steak with Corn & Peach Salad

This Little Goat went to Korea
  • This Little Goat went to Korea


4 servings


15 minutes

active time

15 minutes



1 ½ lb. skirt steak 

Kosher salt 

1/4 cup This Little Goat went to Korea 

4 ears corn on the cob, kernels removed 

2-3 firm peaches, diced 

1 small red onion, finely-diced

1 Tbsp fresh lime juice

Extra-virgin olive oil 



Season both sides of your steak with salt. Place in a mixing bowl or baking dish and toss with about ¼ cup This Little Goat went to Korea sauce until well coated. 

Preheat your grill to medium-high/high heat. Once hot, place steak on the grill and grill until lightly charred on both sides and cooked through to desired doneness, about 4 minutes per side for medium. If the meat is getting too dark before it’s cooked through, reduce the heat or move over indirect heat to finish cooking. 

Transfer steak to a cutting board and let rest for at least 5 minute before slicing. 

Meanwhile, make your summer corn salad: Add the corn kernels, onion and peaches to a small mixing bowl. Toss with lime juice, a drizzle of olive oil and a pinch of salt. Toss to combine and season to taste. 

Slice the meat, across the grain, into 1-inch thick strips. Transfer to a serving platter and top with summer corn & peach salad!

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