Grilled Skirt Steak with Red Miso Recipe

Grilled Skirt Steak with Red Miso
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

Using miso paste in the marinade gives the meat a deep, savory flavor here, and also helps tenderize the steak. Spicy chile paste, mirin, and sake round out the Asian flavors of this quick, easy grilled dish. Try serving it with a cool Asian Sesame-Cucumber Salad.

What to buy: Tobanjan is a spicy, fermented soybean-chile paste common in Japanese and Chinese cooking. It is sometimes labeled “Chili Bean Sauce” and is available at most Asian grocery stores and online.

Miso is a Japanese culinary staple made by fermenting rice, barley, or most commonly soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.

INGREDIENTS
  • 6 tablespoons red miso
  • 5 medium garlic cloves, minced
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons granulated sugar
  • 1 tablespoon tobanjan
  • 2 pounds skirt steak, cut crosswise into 6- to 8-inch pieces
  • Vegetable oil, for oiling the grill
INSTRUCTIONS
  1. Whisk together the miso, garlic, mirin, sake, sugar, and tobanjan in a medium bowl until combined and the sugar has dissolved. Pour the marinade onto a rimmed baking sheet and spread it out slightly with a spatula. Lay the steak pieces in the marinade and flip to generously coat all over. Marinate for 1 hour at room temperature.
  2. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Rub the grill grates with a towel dipped in vegetable oil. Place the marinated skirt steak on the grill, cover the grill, and cook until the meat reaches medium rare, about 3 minutes per side. Remove to a cutting board, set in a warm place or tent loosely with foil, and let rest for 5 minutes before serving.