Recipe by Chef John
"This succulent grilled skirt steak recipe would be perfect for your summer cookout."
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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
Turn steak 90 degrees for marks...180 keeps the lines the same...someone didn't do well with highschool math!
I give this three stars for the flavor. I made this following the recipe exactly. While I loved the flavor, the steak itself was tough. I cooked it to exactly 140 degrees (rare). This is the first time I have cooked skirt steak, and unless I can figure out why it was so tough (I couldn't even eat half of my serving. I gave up trying to chew it because my jaw ached) I won't be fixing this again.
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!
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.
WOW!!! What's not to love about this!?!? This was of the best skirt steaks I have ever eaten, and I prepare it often using many different recipes. I made it exactly as written and it was perfect - no changes necessary - but I wouldn't expect any less from Chef John! Very tender and flavorful. I'm not sure why the other reviewer's steak was tough. Skirt steak needs to be cut against the grain. Miso paste can be obtained from any Asian market in the refrigerated section. Sure, it's not available in your everyday grocery store, but no reason to rate the recipe down for that! I'll definitely be making this for company and I know they'll be impressed!
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!
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!
Delicious!!! I don't know where you get your skirt steaks , jcoates, but it's definitely not cheap!!!
* 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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