Miso Marinated Skirt Steak

• 분량: 4 Servings
• 활동 시간: 35 Minutes
• 총 시간: 1.5 - 2.5 Hours

재료

• 3 Tbsps Red Miso

• 1 Tbsp Soy Sauce

• 1 Tbsp Chili-Garlic Sauce

• 1 Tbsp White Sugar

• 7 tsps Sesame Oil, Divided

• 2 tsps Fresh Ginger, Finely Grated

• 2 Cloves Garlic, Finely Grated

• 1½ lbs Skirt Steak, trimmed and cut into 5 to 6 inch pieces and pat dried

• 2 Tbsps Rice Vinegar, Undivided

방향

1. In a medium bowl, whisk together the Miso, Soy Sauce, Chili-Garlic Sauce, Sugar, 2 tsps Sesame Oil, Ginger, and Garlic.

2. Measure 2 tsps of the miso marinade into a small bowl and set aside.

3. Add the Skirt Steak to the remaining marinade, turn to coat, and marinate in the refrigerator for 1-2 hours.

4. To the reserved 2 tsps of marinade, stir in the Rice Vinegar and 3 tsps of Sesame Oil, then set aside.

5. After marinating, remove the Skirt Steak from the bowl and scrape off the excess marinade with a spatula.

6. In a 12-inch stainless steel or cast iron skillet over medium-high, heat the remaining 2 tsps of Sesame Oil until barely smoking.

7. Add the Steak in a single layer and cook without disturbing until well browned, approx 2 to 3 minutes. Flip and cook until the second side are equally done and the center of the thickest piece reaches 125°F for medium-rare, another 2 to 3 minutes. Continue with other pieces of Steak using the fat in the pan as needed.

8. Transfer to a platter and tent with foil and let rest for 10 minutes.

9. Stir any accumulated juices on the platter into the reserved miso marinade.

10. Cut the Steak against the grain on the bias into thin slices and return to the platter and serve with the reserved miso marinade.

노트

Marination time depends on how spicy you want the steak to be. It was originally 15mins at room temp, but I felt the marinade didn’t penetrate the meat well enough in the that time. I extended it.

It also called to pat dry with paper towels after marination. I used A LOT of paper towels. Hence, the scraping off the excess.

Beware of your heat as the chili flakes and spices in the Chili Garlic Sauce can easily burn if you’re not paying attention.

I attempted this 4 times before I finally got it right. 1st time, I used a New York Strip steak. Don’t. 2nd and 3rd times I accidentally thought the recipe called for Flank Steak. A decent substitute, but tough compared to the Skirt Steak. In conclusion: Use the Skirt Steak.