4 to 6 servings Easy
4.0 3
(3)
Total:
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Ingredients (8)

  • 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
Nutritional Information
  • Calories576
  • Fat34.31g
  • Saturated fat11.96g
  • Trans fat1.58g
  • Carbs15.03g
  • Fiber1.46g
  • Sugar7.91g
  • Protein48.79g
  • Cholesterol147.42mg
  • Sodium1099.06mg
  • Nutritional Analysis per serving (4 servings) Powered by

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.

Instructions

  1. 1Whisk 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. 2Heat 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.
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