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1.31.2009

Miso Hungry... Miso Marinated Skirt Steaks

One of my favorite cuts of beef is skirt steak. Once you get it for cheap, but that's not the case any longer. Skirt steak is similar to flank steak in that they come for the same region of the cow, between the ribs and hip. Skit steak is commonly used in fajitas and requires just a quick pan fry or grilling.
On of my least favorite ingredients, or let me rephrase that, items I need to explore more , is Miso. I am not a huge fan of using the fermented soybean paste in soups, but I love to use it as glaze or marinade for meat and fish.The only Miso soup I have ever liked is one I made myself.I have a bag of Miso stored away in my fridge from some experiments earlier. Miso lasts quite a long time( 1 year or more) if kept sealed in the fridge and it was still good. But check your dates if the manufacturer puts one on the package. My Miso could probably go a bit further as long is its sealed tightly. The fermentation may cause the product to get stronger.If you are worried about sodium , check the contents as well.Red Miso tends to have higher amounts of sodium.

For this recipe I used a white Miso and made a quick tasty glaze for my skirt steak. I also used the same glaze for salmon steaks later on the week and it worked great. I would love to try this on the grill when summer arrives.
Miso Marinated Skirt Steaks
1 tablespoon Miso (white)
1 lb skirt steak
1 1/2 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/4 cup brown sugar
2 tablespoons Sake
1 teaspoon ground ginger
3 cloves chopped garlic
1 teaspoon prepared wasabi in tube
In a bowl mix all ingredients . Place skirt steaks in bowl, cover, and refrigerate for a few hours or overnight.

Take a cast iron skillet or grill and heat on range top. Add a small amount of of oil. Depending on the doneness you desire, grill/fry for at least 3 min on high heat each side for rare. Be careful not to over cook or it will be dry and tough. I prefer mine on the more med to well done side.Allow the steaks to sit for a few minutes before you slice on the diagonal.

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18 comments:

Nina Timm said...

I love flank steak so I am sure this will be great!

Luca and Sabrina said...

We do love skirt steaks, medium done if possible. We don't know anything about miso but it's very interesting all this stuff, we really have to gather information!
Kisses by Sabrina&Luca

Rosa's Yummy Yums said...

Oh, these steaks look sooo scrumptious! A great idea!

Cheers,

Rosa

chou said...

Yum! I love the second picture, great focus . . . so sharp. :) I've never cooked w/ miso before, I'll have to try it.

Half Baked said...

Love the title to you post;) I've never cooked with miso but you flank steak looks wonderful!

Ivy said...

Lovely header Courtney. I just noticed that you changed it. Your flank steaks make me drool.

giz said...

I bought some miso a bit ago and had really no idea what to do with it but figured maybe an adventure would grasp my imagination. Now it has. Thanks for this recipe.

Bren said...

i love using rice vinegar in a lot of my food! not traditionally Cuban, but soo good!

ur steak has a great look to it: color and juiciness!

Jeanne said...

I've never cooked with miso paste but now you've got me thinking. Skirt steak is not easy to find i the supermarkets here but a good butcher is always your best friend :) This dish looks heavenly, perfect for when I'm craving some Oriental flavours.

Megan said...

I love skirt steak and yours look like their done to perfection. I dont know anything about Miso but the ingredients sound great! I'll have to look in too it!

Megan said...

I love skirt steak and yours look like their done to perfection. I dont know anything about Miso but the ingredients sound great! I'll have to look in too it!

Proud Italian Cook said...

Miso is something I want to explore too, especially the white miso. Nice color on the skirt steaks!

The Caked Crusader said...

gosh that looks succulent and delicious! Not a cut I've used before.

we are never full said...

ok, i love this. you can do it w/ fish, why the hell not beef!?

Rosie said...

Those steaks look very delectable!! I don't think I've tried this cut before either.

Rosie x

Peter M said...

C-town..."miso hungry"....juicyness abounds!

Have you thought about about braching out into "other shapes" of plates? ;)

Carrie said...

I love skirt steak so much (so much flavor!) I never think to put anything on it other than sea salt and a little oil to keep it from sticking on the grill. This sounds like a perfect marinade for this cut as you'd still taste the meat through the miso flavors and the rich texture of the sauce looks divine. Thanks for sharing!

Lori Lynn said...

Great! I love this, I'm a fan of miso. And would you believe it skirt steaks are hard to find here in California, in Chicago, they are everywhere. My mom always has a skirt steak at her favorite little restaurant when she goes back to Chicago from Santa Barbara. We grew up eating skirt steaks all the time! She says they don't taste the same out here.
I look forward to trying your marinade.
LL