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.
For more, see our skirt steak recipe with mushrooms, blue cheese, and bacon.
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