Exactech Appoints New Chief Financial Officer

Exactech, a developer and producer of innovative implants, instrumentation and computer-assisted technologies for joint replacement surgery, has announced Kerem Bolukbasi as its new chief financial officer (CFO). Bolukbasi joins Exactech from TPG Capital where he...

Philips launches Rapid Equipment Deployment Kit to COVID-19 response

Royal Philips has introduced its Rapid Equipment Deployment Kit for ICU ramp-ups, allowing doctors, nurses, technicians and hospital staff to quickly support critical care patient monitoring capabilities during the COVID-19 pandemic. Currently successfully in use in...

Pure Processing Hires New CFO

Pure Processing LLC, developer and provider of pre-cleaning stations, technologies and accessories for health care reprocessing departments, has announced the appointment of Carrie Pasinski, an experienced finance and operations leader, as chief financial officer for...

Delay in breast cancer operations due to COVID-19 pandemic appears to be non-life-threatening for women with early-stage disease

Results of Journal of the American College of Surgeons study should reassure breast cancer patients who experienced surgical postponements due to COVID-19 pandemic A new breast cancer study brings reassuring findings for women with early-stage breast cancer who were...

Korean Barbecued Beef will get your party started

I recently threw a California Korean barbecue party, aka my version of what I have enjoyed at many Korean barbecue restaurants in Los Angeles. I think it is the perfect way for people to share a meal in a casual and relaxed environment.

The barbecue must be super-hot so that when the meat hits the heat it begins to caramelize. While most Korean barbecue restaurants serve either boneless short ribs or thinly sliced flanken with the bone, I prefer to use skirt steak. Something about the texture of the meat and the marinade comes together to produce a succulent, flavor-packed steak. I like to grill the pieces whole, and then thinly slice them and serve them on a cutting board or a platter.

Alongside the meat I offer fresh crisp romaine leaves, store-bought kimchi (fermented cabbage), shredded daikon radish and carrot salad, spinach with sesame oil and, of course, a big bowl of vegetable fried rice. And nothing goes better with this meal than ice-cold Korean beer.

Grilled Korean-Style Skirt Steak
Serves 8 to 10 people

4 pounds skirt steak
For the marinade:
1 cup low-sodium soy sauce
1/2 mirin (sweet Japanese rice wine)
1/2 cup plus 1 tablespoon brown sugar
1/4 cup dark sesame oil
1/4 cup unseasoned rice vinegar
16 medium cloves minced garlic (about 3 tablespoons)
2 scallions, white and light green part, thinly sliced
1/4 cup peeled and grated ginger
3 tablespoons hot sauce like Sriracha
2 tablespoons toasted sesame seeds


  1. Combine all marinade ingredients in a bowl, and mix to combine.
  2. Place the skirt steak in a large plastic lock-top bag. Reserve 3/4 cup marinade, and add the rest to the meat. Seal the bag, making sure to get all of the air out, and move the meat and marinade
  3. around to coat all of the meat. Marinate for at least 4 hours or overnight. Make sure to turn the bag a few times to evenly distribute the marinade.
  4. Prepare the barbecue for high heat. When the barbecue is very hot, place the flat skirt steak on the barbecue and grill about 3 minutes or until the meat is dark and caramelized. Turn meat over and grill another 2 to 3 minutes or until the outside is slightly charred and caramelized.
  5. Place on a wooden carving board, and let sit for 10 minutes. Thinly slice the meat and accompany with the reserved marinade.


Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at



Submit a Comment

Your email address will not be published. Required fields are marked *