Glazed Skirt Steak

This steak is marinated and glazed, and features one of the most flavorful cuts: the skirt steak.  They're buttery and quick-cooking, perfect for a quick dinner.  Skirt steaks are relatively inexpensive and versatile- a great cut of meat.

yields roughly 2 plates

Marinate:

  • 1/4 C mirin
  • 1/4 C soy sauce
  • 1 T honey
  • 1 T hoisin
  • 1 T miso
  • 1 t sesame oil
  • 1 t five spice
  • 1 t cracked black pepper
  • 1 t fish sauce
  • 1 t brown sugar
  • 3 garlic cloves grated
  • 1/2 in. ginger grated
  • 1lb. skirt steak, trimmed

Combine all ingredients, except for steak, in large non-reactive dish and whisk together.  Reserve 2 T of marinade to use as glaze later.  Cut skirt steak in half (or into small pieces of necessary) and submerge in marinade.  Marinate in fridge for 4-12 hours.

Grill:

Remove marinated steak from fridge and pat dry, discard marinade.  Allow steak to sit out at room temperature for about 15 minutes.  Prepare your grill at medium high heat, and oil the grates.  Place steaks on grill and cook for about two minutes, flip.  Cook for another 2 minutes.  Brush on 1/2 of the reserved glaze on steaks- flip and cook for 1 minute, just until slightly charred.  Repeat with other side.  Adjust cooking times for desired doneness.  Allow steak to rest.

Optional: while the grill is still hot, cook shishito peppers to serve alongside steak.  Place peppers on oiled grates and cook until skin is blistered and charred in spots.  Remove from grill drizzle with sesame oil and immediately top with flaked salt and cracked pepper.

Plating:

Slice a few pieces of the skirt and fan out next to the rest of the steak on serving plate.  Garnish with flaked salt and scallions.  Serve alongside shishito peppers.

Pairing:

beer: A barrel-aged imperial stout works nicely here.  The rich qualities of the stout compliment the char of the steak, while the sweet and round notes from barrel-aging augments the same flavors from the marinade.  Some beers to look for: AleSmith Barrel-Aged Speedway Stout, Flying Dog Barrel-Aged Gonzo, New Holland Dragon's Milk, or Oskar Blues Barrel-Aged Ten Fidy.

cocktail: Spa Sipper or Black Walnut Old Fashioned