Skirt Steak with Shiso-Shallot Butter

• total time: 3 hours 30 minutes

Ingredients

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)

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)

Directions

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.

Nutrition

• Calories: 479 kcal
• Total Fat: 33 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 87 mg
• Sodium: 1809 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 32 g