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Dining Tip: Miso-Marinated Skirt Steak

Top off a summer salad with generous savory strips of steak

Laurie Woolever
Posted: June 2, 2014

Note: This recipe originally appeared as a seasonal feature on WineSpectator.com.

Red Miso-Marinated Skirt Steak Salad

For the steak:
• 1 1/2 to 2 pounds skirt steak, visible fat trimmed, cut into 4 pieces
• 3 tablespoons red miso
• 3 tablespoons mirin (rice wine)
• 1 tablespoon honey
• 1 tablespoon olive or vegetable oil
• 2 cloves garlic, peeled and coarsely chopped
• 2 shallots, peeled and finely chopped
• Salt and freshly ground black pepper to taste

1. Place the steak in a glass or ceramic dish or a zipper-sealed plastic bag. Whisk together the miso, mirin, honey, oil, garlic and shallots and pour the mixture over the steak, turning the meat to make sure that both sides are coated. Cover and refrigerate for at least 1 hour, and up to 6 hours, turning the meat once or twice during that time.

2. Heat the grill or broiler to medium-high heat. If using the broiler, place a rack about 4 to 6 inches from the heating element. Remove the meat from the fridge and let it come to room temperature. Brush off any visible pieces of garlic and shallot, and season the meat on both sides with salt and pepper. Cook for about three minutes per side for medium-rare. Remove from the heat and let rest 5 minutes before slicing, against the grain, into thin strips.

For the miso vinaigrette:
• 1/2 cup olive or vegetable oil
• 2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red or white miso
• Salt and freshly ground black pepper to taste

Whisk together the oil, vinegar, lemon juice and miso. Taste and season to your preference with salt and pepper, bearing in mind that miso is inherently salty.

For the salad:
• 1/2 pound sturdy mixed salad greens (such as baby kale, bok choi, mustard greens, mizuna, frisee and/or spinach)
• 6 whole roasted red peppers, each cut into three or four pieces
• 2 shallots, peeled and thinly sliced
• 1/4 cup whole cilantro or parsley leaves
• Cooked and sliced skirt steak (from above)
• Miso vinaigrette (from above)

Toss together the greens, peppers, shallots and herbs and arrange on a serving platter. Add the sliced steak and drizzle with the dressing. Serve immediately. Serves 4 to 6.

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