Miso-marinated Skirt Steaks

 

What to do:

  1. In a medium bowl, whisk together the miso through grated garlic. Set aside 2 t of this mixture as sauce for serving.  Add the steak pieces to the bowl and toss to coat. Marinate at room temperature for 15-30 minutes.

  2. Preheat 2 t oil in a skillet over medium-high heat. Roughly pat dry the steaks with paper towels. Add the steaks in a single layer and cook 3-4 minutes on each side, until well browned. You may need to cook the steak in two batches to avoid crowding the pan.

  3. Transfer the steaks to a platter and tent with foil. Let them rest for 10 minutes then slice thinly across the grain. 

  4. Stir the rice vinegar and 3 t oil into the sauce mixture. Serve the steaks over rice, drizzled with sauce.

Prep time 40 minutes

Cook time 10 minutes

What you’ll need:

  • 3 T red miso (found in the Asian section of the grocery store)

  • 1 T soy sauce

  • 1 T chili-garlic sauce

  • 1 T sugar

  • 2 t sesame oil

  • 2 t grated ginger

  • 2 t grated garlic cloves

  • 1 ½ lb skirt steak, cut crosswise into 5- to 6-inch pieces

  • 2 T rice vinegar

  • 5 t cooking oil

Tips

  • You can also use flank steak or flat iron steak, instead of skirt steak.

  • Skirt steak often has a tough membrane on it that should be removed as much as possible. Grip the membrane with a dry paper towel and use a sharp paring knife to separate it from the steak.

  • While you can grate fresh ginger and fresh garlic cloves to make pastes, it does add to your prep time. I’ve had great results using grated ginger and grated garlic found in squeeze-tubes located in the produce section of the grocery store.