"This succulent grilled skirt steak recipe would be perfect for your summer cookout." — Chef John
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red wine vinegar
yellow miso paste
packed brown sugar
garlic, finely minced
1 (1 1/2-pound)
skirt steak, cut into 4 pieces
freshly ground black pepper to taste
KEEPER! I made this exactly according to the recipe and it was great. I had to go to the Asian store for the Miso Paste - it is in the refrigerated section. This is company worthy, for sure. I served it with grilled fresh pineapple & sugar snap peas with a simple green salad with Miso Sesame Dressing from this site. What a great meal!
Not for me.
Turn steak 90 degrees for marks...180 keeps the lines the same...someone didn't do well with highschool math!
Tried the recipe last night. Skirt steak is a cheap flavorful cut, perfect for marinades like this. I make a similar recipe, add mirin and maple syrup, on Sea Bass and broil in the oven. Yum! Next time I'll add maple syrup.
I used on filet mignon and grilled it. It was very tasty and unique. My husband and teenage son loved it. I am going to try on salmon tonight. I would recommend to add two teaspoons of MIRIN, which Japanese use a lot for TERIYAKI or MIso based sauce. And for salmon, I would add a little bit of ginger to kill the fishy smell. Yummy!
This was absolutely delicious!! Only reason for 4 stars is because of the difficulty of obtaining the yellow miso paste! Few ingredients, easy prep, love it and will do again!
It was very tasy and easy to make. I did have to make an extra trip to get the Miso, but well worth it. Thanks Chef John!
Marinade imparted good taste & help tenderize the sirloin that I substituted.
* Percent Daily Values are based on a 2,000 calorie diet.
Miso-Glazed Skirt Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 66
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