Miso-Glazed Skirt Steak – There is Nothing More American Than Foreign Ingredients

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This succulent grilled skirt steak recipe would be perfect for your 4th of July cookout, and what better way to celebrate America’s birthday than with an ingredient from Japan. 
Our nation has lots to be proud of; and one thing I take special pride in is our willingness to integrate any and all culinary influences into our cuisine. We don’t much care where it comes from, as long as it’s delicious, we will assimilate.

 
 
Ingredients for 2 large or 4 smaller portions:
1 whole skirt steak (about 1 1/2 pounds)
2 tbsp yellow miso
3 tbsp red wine vinegar
1 packed tbsp brown sugar
1/8 tsp cayenne
2 cloves finely crushed garlic
freshly ground black pepper to taste
*Glaze should be spread over both sides of meat, and left out for 30 minutes.
**I think skirt steak has the best texture if cooked between medium-rare and medium. I’d remove at an internal temp of 130-135 F.

View the complete recipe

Source recipe: https://foodwishes.blogspot.com/

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