Makes: 4 – 6 servings
Ingredients:
• 6 tablespoons red miso
• 5 medium garlic cloves, minced
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons granulated sugar
• 1 tablespoon tobanjan
• 2 pounds (907 g) skirt steak, cut crosswise into 6- to 8-inch pieces
• Vegetable oil, for oiling the grill
Method:
- Whisk together the miso, garlic, mirin, sake, sugar, and tobanjan in a medium bowl until combined and the sugar has dissolved. Pour the marinade onto a rimmed baking sheet and spread out slightly with a spatula. Lay the steak pieces in the marinade and flip to generously coat all over. Marinate for 1 hour at room temperature.
- Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F/190°C to 218°C). Rub the grill grates with a towel dipped in vegetable oil. Place the marinated skirt steak on the grill, cover the grill, and cook until the meat reaches medium rare, about 3 minutes per side. Remove to a cutting board, set in a warm place or tent loosely with foil, and let rest 5 minutes before serving.
http://www.chow.com/recipes/29763-grilled-skirt-steak-with-red-miso