MISO-GLAZED SKIRT STEAK
This succulent grilled skirt steak recipe would be perfect for your summer cookout.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 48m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
- Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
- Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g
MISO STEAK
Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 6
Steps:
- Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
- To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.
Nutrition Facts : Calories 232 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 32 grams protein, Sodium 0.66 milligram of sodium
MISO MARINATED SKIRT STEAK
Make and share this Miso Marinated Skirt Steak recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in a blender; process 1 minute or until onions are finely chopped.
- Transfer sake mixture to a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator at least 2 and up to 8 hours, turning occasionally.
- Remove steak from bag, reserving marinade. Pat steak dry with paper towels. Heat a large nonstick skillet over medium-high heat.
- Lightly spray both sides of steak with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Remove steak from pan; keep warm.
- Add reserved marinade to pan, and cook 4 minutes or until thick and deep brown in color, stirring constantly. Return steak to pan, turning to coat.
- Cook 2 minutes or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.
Nutrition Facts : Calories 357.3, Fat 11.9, SaturatedFat 4.2, Cholesterol 66.9, Sodium 400, Carbohydrate 12.8, Fiber 0.7, Sugar 7.3, Protein 31.8
JAPANESE STEAK MISO MARINADE
From Epicurean.com, this recipe tastes quite authentic! I used a high grade marbleized flank steak (Japanese style) and coarse white miso with cooking sake and did not need to add water to make it cover my steak. The recipe suggests using a minute or flank steak. This may make a great dipping sauce for shabu shabu or yaki niku too!
Provided by COREprojects
Categories Sauces
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cream miso with sake and then add all other ingredients.
- Add steak and marinate for one hour at room temperature, adding water as needed to be sure the steak is completely covered.
- Grill or pan-fry. I highly suggest pan-frying with a marbleized steak in a bit of oil to seal in the juices. Enjoy!
Nutrition Facts : Calories 62.9, Fat 1, SaturatedFat 0.2, Sodium 615.7, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 2.1
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- Remove steak from bag, reserving marinade. Pat steak dry with paper towels. Heat a large nonstick skillet over medium-high heat. Lightly spray both sides of steak with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Remove steak from pan; keep warm. Add reserved marinade to pan, and cook 4 minutes or until thick and deep brown in color, stirring constantly. Return steak to pan, turning to coat. Cook 2 minutes or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.
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- Combine first 7 ingredients in a blender; process 1 minute or until onions are finely chopped. Transfer sake mixture to a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator at least 2 and up to 8 hours, turning occasionally.
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