The following recipe is from the June 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Miso paste is becoming a serious multi-tasker in my kitchen. Whisked into a vinaigrette, it brings mixed greens to life; stirred into melted butter, it makes a gorgeous dressing for asparagus. And, on the meat side, I found out it makes a great marinade for beef.
This Skirt Steak with Red Miso adapted from The Japanese Grill by Harris Salat and Tadashi Ono brings together a whole host of savory ingredients (garlic, miso, and tobanjan, a chili soy bean paste) for an over the top marinade that could work with nearly any cut of meat. Salat and Ono have opted for skirt steak, a thin but super beefy cut that cooks quickly and marinates like a dream. This particular steak reaches medium-rare in just about 3 minutes per side, while the flames of the grill caramelize the miso marinade, giving the steak a crunchy, charred crust.
- 5 cloves garlic, finely grated
- 6 tablespoons red miso
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon tobanjan (chili bean sauce)
- 2 tablespoons sugar
- 2 pounds skirt steak, extra fat trimmed off, cut into 4 equal pieces
To make the marinade, mix together the garlic, red miso, mirin, sake, tobanjan, and sugar in a bowl. Pour the marinade into a baking dish or rimmed sheet pan. Lay the skirt steak in the marinade and flip it 4 times to generously coat all over. Marinate the steak for 1 hour at room temperature, turning once.
Preheat a grill to medium-hot. Grill the skirt steak about 3 minutes per side, to medium-rare. The steak might stick to the grill because of the miso, so ease it off carefully. (A bit of charred miso adds wonderful flavor and fragrance.) Test for doneness using “The ‘Nick-and-Peek’ Method.” Let the skirt steak rest for 2 minutes and serve.