Pan-Seared Miso-Marinated Skirt Steak
For this recipe, we preferred red miso for its deep, rich, savory flavor. It is used in both the marinade and the sauce for the steak. When slicing the steak for serving, be sure to cut against the grain. This results in shorter muscle fibers, which translates to more tender meat. Serve over steamed rice and, if you like, sprinkle with sesame seeds and sliced scallions.
tablespoon soy sauce
01In 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 minutes. Meanwhile, to the reserved 2 teaspoons, add the vinegar and 3 teaspoons of the oil. Stir to combine and set aside. Remove the steak from the bowl and pat dry with paper towels.
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