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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.
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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This is really good. Today, I tried it on the grill instead of the pan, three minutes per side, and it was amazing. I used powered garlic and gingered as it was all I had and chill it for ten minutes to it would capture some smokiness. I will definitely be making this a summertime/grilling season staple. Quick, easy and awesome!
How do you store the miso? Can I freeze the whole package?