Skirt Steak with Shiso-Shallot Butter

• total tid: 3 hours 30 minutes

Ingredienser

Shiso-Shallot Butter

2 tablespoons extra-virgin olive oil

5 shallots, finely chopped (about 1 cup)

1/4 cup soy sauce

1 tablespoon rice vinegar

1/4 cup unsalted butter, softened

1 teaspoon black pepper

1 teaspoon kosher salt

14 fresh shiso (perilla) leaves or basil leaves, finely chopped (about 1/4 cup)

Skirt Steak

3 scallions, thinly sliced, plus more for garnish

1/2 cup soy sauce

2 tablespoons light brown sugar

1 red Fresno chile, thinly sliced (about 2 tablespoons)

2 tablespoons gochujang

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

3 garlic cloves, minced (about 1 tablespoon)

1/2 tablespoon crushed red pepper

2 teaspoons grated lemon zest plus 3 tablespoons fresh lemon juice

1 teaspoon minced fresh ginger

1/4 teaspoon black pepper

2 pounds skirt steak (about 1/2 to 3/4 inch thick), halved crosswise if whole

Neutral oil, for greasing

Shiso-Shallot Butter

Cooked rice and kimchi, for serving (optional)

Vejledning

Make the shiso-shallot butter: Heat oil in a medium skillet over medium. Add shallots, and cook, stirring occasionally, until softened and starting to brown, 6 to 10 minutes. Add soy sauce and rice vinegar, and cook, stirring often, until liquid is mostly evaporated and mixture has a jamlike consistency, 2 to 3 minutes. Transfer shallot mixture to a medium bowl, and chill in refrigerator, about 20 minutes.

Add softened butter, pepper, and salt to shallot mixture; stir well with a rubber spatula until fully combined. Stir in shiso or basil leaves until fully combined. Transfer butter to a sheet of plastic wrap, and roll into a small log about 2 inches in diameter. Chill until firm enough to slice, at least 1 hour.

Make the skirt steak: Whisk together scallions, soy sauce, brown sugar, Fresno chile, gochujang, rice vinegar, sesame oil, garlic, crushed red pepper, lemon zest and juice, ginger, and black pepper in a medium bowl until combined. Transfer 1/3 cup marinade to a small bowl; set aside. Pour remaining 1 cup marinade into a large ziplock plastic bag, and add skirt steak. Seal bag, and massage marinade into meat. Chill for at least 1 hour or up to 12 hours.

Preheat grill to medium-high (400°F to 450°F). Grease grill grates with neutral oil. Remove steak from marinade; discard excess marinade. Place steak on oiled grates; grill, uncovered, turning once, until charred and a thermometer inserted into thickest portion of steak registers 130°F (medium-rare), 3 to 5 minutes per side, or until desired degree of doneness. Remove steak from grill. Top with a pat of shiso-shallot butter; let rest for about 5 minutes, allowing the butter to melt. Slice steak against the grain, and drizzle with reserved marinade. Top with additional shiso-shallot butter as desired, and garnish with scallions. Serve steak over rice with kimchi, if desired.

Notater

A savory compound butter infused with herbaceous shiso leaves and jammy shallots adds rich, buttery depth to this grilled steak.

Steak and compound butter is a timeless pairing, and this version from Tyler Florence takes it up a notch with Korean pantry staples. Skirt steak is marinated in a blend of soy sauce and gochujang—a fermented chile paste with fruity, spicy notes. Grilling the steak enhances the gochujang’s natural smokiness, creating a deeply flavorful crust. Florence’s compound butter, infused with chopped shiso (also known as perilla leaves), brings bright, anise-like notes that contrast beautifully with the rich, jammy sweetness of slow-cooked shallots. When that final pat of shiso-shallot butter slowly melts over the meat before serving, it adds a delicious richness and umami. Serve with cooked rice and homemade or store-bought kimchi for an extra punch.

What is shiso?

Shiso is an aromatic herb used in many Asian cuisines, including Japanese, Korean, and Vietnamese. Also known as perilla leaves, shiso belongs to the mint family and has a citrusy flavor with notes of anise, cinnamon, and mint.

Where can I buy shiso leaves?

You can buy shiso leaves at most Asian grocery stores. They are often labeled and sold as perilla leaves.

Notes from the Food & Wine Test Kitchen

Most skirt steaks have a thinner end that can easily overcook and become tough. To prevent this, position the thinner end toward the cooler side of the grill while placing the thicker end directly over the hottest part for even cooking. You could also make this recipe with hanger or flank steak, but the grill time will be slightly different depending on the cut.

Suggested Pairing

Try this umami-packed steak dinner with a lightly herbal Cabernet Franc, like Lieu Dit Santa Ynez Valley.

Make ahead

Wrap compound butter log tightly in plastic wrap, and store in an airtight container for up to one week. Cover and store marinade in the refrigerator up to 12 hours in advance.

Ernæring

• Kalorier: 479 kcal
• Fedt i alt: 33 g
• Mættet fedt: 12 g
• Uumættet fedt: 0 g
• Kolesterol: 87 mg
• Natrium: 1809 mg
• Kulhydrater i alt: 15 g
• Kostfiber: 2 g
• Sukker i alt: 8 g
• Protein: 32 g