Grilled Skirt Steak and Asparagus with Miso Drizzle



Makes 4 servings

Recipe from

Coastal Living


1 1/2 pounds skirt steak
2 tablespoons lite soy sauce
1 tablespoon white miso
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 teaspoon sugar
1/4 teaspoon wasabi paste
Kosher salt
Freshly ground black pepper
1 pound asparagus, trimmed
1 tablespoon peanut oil
1/3 cup thinly sliced green onions


1. Preheat grill to medium-high heat (350° to 400°). Brush steak with soy sauce; let stand at room temperature 10 to 15 minutes.

2. Stir together 1 tablespoon water, miso, and next 5 ingredients in a small bowl.

3. Pat steak dry; season with salt and pepper. Grill on greased grill grates 3 minutes per side (for medium-rare) or until desired degree of doneness. Transfer to a cutting board; let rest 5 minutes.

4. Toss asparagus with peanut oil, and sprinkle with salt and pepper. Grill 4 minutes or until just crisp-tender.

5. Slice steak, and serve with asparagus and Sesame Jasmine Rice. Drizzle with miso sauce; sprinkle with green onions.

Laraine Perri,

Coastal Living

July 2014
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