Grilled Skirt Steak with Red Miso

Name: Grilled Skirt Steak with Red Miso
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 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

Memorial Day Labor Day 4th of July Father's Day Asian Grilling Marinating BBQ Dinner Party Tailgating Low Carb Beef Garlic Steak Sugar Summer Main Dish Easy

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4 to 6 servings Easy

(3) Total: 20 mins, plus 1 hr marinating time

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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

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How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Thaw Beef

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.

Adapted from "The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables" by Tadashi Ono and Harris Salat

Instructions

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.
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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