Grilled Skirt Steak With Scallion Pancakes

Place skirt steak in a shallow baking dish.

In a bowl, mix the sugar, soy, garlic, and scallion. Season with black pepper and pour over the skirt steak. Cover with plastic wrap and place in the refrigerator. Allow to marinate at least 4 hours or up to overnight.

Heat a grill pan using medium high heat. Discard marinade and season skirt steak with salt and pepper on both sides. Place the skirt steak pieces on the grill pan. Grill meat for about 3 to 4 minutes on each side (for medium-rare), or until done to your taste. Let meat rest for about five minutes before serving.

For Pancakes: Mix the all-purpose flour and cornstarch together and season with salt and pepper. Mix the egg yolk with the water and add to the dry ingredients to form a batter. Combine well. Add the scallions and the hot pepper and again combine well.

Using medium heat, heat a nonstick pan, add about a tablespoon of vegetable oil to start. When the oil starts to shimmer, add batter to the pan, making one pancake at a time. Cook until browned, about 2 to 3 minutes each side, flip and brown the other side. Drain on paper towels. Repeat with remaining batter. Add oil as needed.

For Scallion Oil: Bring a small pot of water to a boil and season liberally with salt. Add the scallion greens to the boiling water for approximately one minute or until the scallions turn bright green.

Plunge scallions into ice bath. When scallions are cool, place in a blender with vegetable oil, season with salt and pepper. Puree until smooth. Strain, discard solids. Place in a dipping bowl.

Serve each skirt steak with scallion pancakes and a few drops of scallion oil as a garnish. Add a pinch of cayenne to the skirt steak as a garnish.