Gochujang Skirt Steak from HERO DINNERS: Complete One-Pan Meals That Save the Day

hd goujujang skirt steak

Even if you love to cook, the last thing you want to do at the end of a long day is wash a sink full of pots and pans. Hero Dinners gives you the superpower to make delicious, well-balanced meals using fresh, wholesome ingredients—all in just one sheetpan or skillet. The wizardry behind these complete meals is in super smart, innovative— and simple!—techniques that ensure you won’t end up with muddled flavors and textures. With these inventive recipes, you’ll maximize the impact of each and every ingredient and flavor. And every recipe truly makes a complete meal, including protein and a vegetable or grain—and usually both. Check out this unique recipe made in just a sheet-pan.

Gochujang Skirt Steak: Scallion Polenta + Broccoli

You might know gochujang as the fire engine–red sauce served at Korean restaurants. The paste, made from chiles, sticky rice, fermented soybeans, and plenty of salt, has gone from relative obscurity to being a presence on grocery store shelves nearly overnight. Its aggressive, earthy, and slightly sweet flavor is especially good with red meat.

The combination of polenta and Korean-flavored steak might seem odd, but it works quite well. Sweet, nutty polenta slices topped with scallions and soy sauce are a natural with the chewy, juicy steak. We cook the steak on a wire rack above the polenta and broccoli; as it cooks, the juices drip onto the polenta, which happily absorbs it.


  • 3 tablespoons gochujang paste
  • 2 tablespoons honey
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, grated on a Microplane
  • 2 tablespoons lower-sodium soy sauce, divided
  • 4 teaspoons toasted sesame oil, divided
  • 1 1/2 pounds skirt steak, trimmed
  • 6 cups broccoli florets (about 1 1/4 pounds)
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 (18-ounce) tube precooked polenta, cut across into 8 slices
  • 2 scallions, cut diagonally into thin strips (about 1/3 cup)




  1. Combine the gochujang paste, honey, vinegar, ginger, garlic, 1 tablespoon of the soy sauce, and 2 teaspoons of the sesame oil in a large bowl. Add the skirt steak and turn to completely coat it in the marinade. Let it stand at room temperature for up to 30 minutes, or refrigerate it for up to 2 hours.
  2. Preheat the oven to 450°F. Coat a sheet pan with cooking spray.
  3. Combine the broccoli, canola oil, salt, and pepper in a bowl. Place the broccoli on the sheet pan in a single uncrowded layer and roast until it just begins to get tender, about 10 minutes.
  4. Brush the polenta slices with the remaining 2 teaspoons sesame oil. Slide the broccoli to one side of the pan and set the polenta disks in a single layer on the cleared space. Place a wire rack over the broccoli and polenta.
  5. Remove the steak from the bowl and use your fingers to wipe off the excess marinade. Set the steak on the rack and roast until an instant-read thermometer inserted into the thickest part of the steak registers 130°F for medium-rare, 10 to 11 minutes. Let the steak rest for 5 minutes and cut it into 1/4-inch-thick slices. Toss the scallions with the remaining 1 tablespoon soy sauce and spoon over the polenta.


Learn more about Hero Dinners: Complete One-Pan Meals That Save the Day here: https://bit.ly/2ulGR1a

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