Miso Marinated Skirt Steak

Miso Marinated Skirt Steak

This one came from our friends at Milk Street. Another of their recipes got me started on Miso and sounded interesting too. I just tweaked it a little.

Skirt steak is a relatively inexpensive and tasteful cut of beef. Prep the meat by removing most of the fat and connective tissue that lines the skirt steak.

 

 

 

 

 

Ingredients

3 Tbs red miso
1 Tbs soy sauce
1 Tbs chili-garlic sauce (Sriracha Sauce)
1 Tbs white sugar
1 Tbs key lime juice
2 tsp toasted sesame oil
2 tsp finely grated fresh ginger
2 medium garlic cloves, finely grated
1 1/2 pounds skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces, patted dry
2 Tbs unseasoned rice vinegar
5 tsp grapeseed or other neutral oil, divided
Sesame Seeds
Sliced scallions, to serve

Directions

  1. In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic until the sugar dissolves. Measure 2 teaspoons of the mixture into a small bowl and set aside.
  2. Add the steak to the remaining mixture, turn to coat and let marinate at room temperature for 15-30 minutes.
  3. Meanwhile, to the reserved 2 tsp of miso sauce, add the rice vinegar and 3 tsp of the oil. Stir to combine and set aside.
  4. Remove the steak from the bowl and pat dry with paper towels.
  5. In a heavy-bottomed 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until beginning to smoke.
  6. Add half of the steak in a single layer and cook without disturbing until well browned, 2 to 3 minutes.
  7. Flip the pieces and cook until the second sides are well browned and the center of the thickest piece reaches 125°F for medium-rare or 130°F for medium, another 2 to 3 minutes.
  8. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.
  9. Stir any accumulated juices on the platter into the reserved miso mixture.
  10. Cut the steak against the grain on the bias into thin slices and return to the platter. Serve over steamed rice with the miso sauce, sesame seeds and sliced scallions