Miso-Marinated Skirt Steak

Miso-Marinated Skirt Steak Recipe
Randy Mayor
Skirt steak is a flavorful cut but tends to be tough. In this miso-marinated steak recipe, sake acts as a tenderizer. To easily trim the fat, roll up steak jelly-roll fashion. Use a sharp knife to slice away the fat as you unroll the steak.

Yield:

4 servings (serving size: 3 ounces steak)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 31 %
Fat 10.8 g
Satfat 4.1 g
Monofat 5.3 g
Polyfat 0.7 g
Protein 23.9 g
Carbohydrate 13.4 g
Fiber 0.9 g
Cholesterol 51 mg
Iron 3 mg
Sodium 391 mg
Calcium 35 mg

Ingredients

1 cup sake
1/4 cup chopped green onions
2 tablespoons brown sugar
2 tablespoons miso
2 tablespoons rice wine vinegar
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1-pound) skirt steak, trimmed
Cooking spray

Preparation

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.

Note:

Kathryn Conrad,

August 2007
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