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.
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
Sliced scallions, to serve
- 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.
- Add the steak to the remaining mixture, turn to coat and let marinate at room temperature for 15-30 minutes.
- 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.
- Remove the steak from the bowl and pat dry with paper towels.
- In a heavy-bottomed 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until beginning to smoke.
- Add half of the steak in a single layer and cook without disturbing until well browned, 2 to 3 minutes.
- 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.
- 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.
- Stir any accumulated juices on the platter into the reserved miso mixture.
- 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