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Miso-Marinated Skirt Steak

Randy Mayor
Yield 4 servings (serving size: 3 ounces steak)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.