For your summer picnic, try this dish for tender grilled skirt steak.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 30 mins |
| Total Time: | 48 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons yellow miso paste
- 1 tablespoon packed brown sugar
- ⅛ teaspoon cayenne pepper
- 2 cloves garlic, finely minced
- 1 (1 1/2-pound) skirt steak, cut into 4 pieces
- freshly ground black pepper to taste
Instructions
- 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 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 363 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my! This is wonderful!
I used red mis, very tasty!
For those who complained of a tough steak, Chef John notes in the video and written recipe the steak should be cooked medium-rare to medium, not rare as this will result in a tough steak. Great flavor and pairs beautifully with his Pickled Ginger Asian Pear Coleslaw!
Followed the recipe but only had white miso. It still turned out great. Used it on a tri- tip and it had a really good flavor. Highly recommended.
Used garlic and onions and butter with steak and shrimp with mozzarella cheese…
This was a 10 star recipe! I didn’t have red miso so I used the white miso I had on hand as well as used maple syrup instead of brown sugar. It was amazing! I tried the marinade raw and it wasn’t good. I love chef johns recipes and figured he wouldn’t steer me wrong, and this was not a disappointment! This will def be my go to for skirt steak. Next time I’ll try it with the red miso and brown sugar.
My family enjoyed this recipe but I have to say we are all pretty sick of it now. Lol. Mostly I think it’s the skirt steak. Sometimes it’s tough and chewy. I first attempted this recipe after seeing the video – I’m a visual person so I like to see how it’s done. Very easy to make. Doesn’t need to marinade overnight. Sort of tastes like the beef teriyaki you get in local Chinese restaurants.
Everyone Loved it.
Probably the best “new” thing I have made in a while. Made as is and it was amazing! Company asked for more. My ONLY issue with this dish is I only double the recipe instead of tripling it. I found the miso paste at Whole Foods, if you have one in your area. Next time, I will do 1/2 red wine vinegar and 1/2 red wine (that I will serve it with). That should bring out the flavors even more. 100% a keeper!!!
I am fan of skirt steak and miso. The combination of all these ingredients was perfect. Just the right amount of salty and sweet. Chef John, you’re the best.
Made with flank steak. Easy and delish as usual Chef John!
This I love, so easy and good. I read a few other comments about their steaks being hard to chew. What you have to do with Skirt or Flank Steak is to cut it across the grain. You will have melt in your mouth tender steak at medium rare.
I would have given this a 3 star because of the flavor if only I could have chewed my steak without my jaw getting sore. I followed the directions to a tee, but I just couldn’t finish it. Luckily I had made a delicious potato casserole to go with it, so I didn’t starve.
Had it last night. We found Minute Miso in Roger’s Supermarket in St. Joe. We went to Falatic’s meat market and they didn’t have skirt steak, suggested flank steak. We followed the recipe and we all thought it was great. It is tender when it is cooked at least to medium. Rarer, as Chef John said, is tough. Surley wondered why her’s/his was tough and it was because they cooked it rare. I’m going to make it for company.
Thank you Chef John for introducing me to Skirt Steak. I made this recipe and the coffee/soda recipe and both were awesome! And so quick! The only alteration I will make next time is to add a little extra miso….just a personal preference. YUM!
TOUGH AS NAILS. I would not recommend skirt steak or flatiron steak
Followed the directions as listed. We cooked it in the broiler for a total of 5 minutes, The meat was tender however the flavor was average. It seemed to be lacking something distinctive. We will try it again however we add 1-2 more cloves of garlic and some flavored sea salt.
Steak as tough as an old boot. Won’t be using skirt steak again.
OMG is this to die for. I did not change a thing. So easy to fix and a wonderful flavor. I also did the cherry tomatoes on the grill like the video and served with sauteed spinach. I found Miso at HEB/Central Market. Any store that prepares sushi will have it for sale.
Good recipe, I’ve been cooking skirt steak for over 40 years and its one of my favorite pieces of meat. That said, you can ruin it by cooking it too much. It must be med rare to be tender with or without a marinade. If you don’t like steak cooked red, don’t bother with this cut because you will never be happy.
I love this. My husband said its too much miso so next time i would wipe the steak down before i cook it. I also use the fork to tenderize the meat while marinate.