How big a skirt steak do I need?

About 1.5 pounds feeds 4 as a main, especially served over quinoa fried rice with a side. If you're using a rich, marbled wagyu skirt steak, the same 1.5 pounds easily stretches to 6 as part of a bigger spread.

How long should marinated skirt steak rest?

About 5 minutes, tented loosely with foil. Skirt steak is thin, so it doesn't need the 10-minute rest a thick roast does — and resting it under foil keeps it hot enough to melt the sesame butter over the slices.

Can I marinate the skirt steak overnight?

Yes. Thirty minutes gives you plenty of flavor, but overnight in the miso marinade is even better — the steak gets deeper, more savory, and slightly more tender. Don't go past about 24 hours, since the salt in the miso will start to firm up the texture.

Is grill or cast iron better for skirt steak?

Either, as long as it gets truly hot. A grill gives you a little char and smoke; cast iron gives you an even, edge-to-edge crust. Both want high heat and just 1 to 2 minutes a side for medium rare.

Miso Marinated Skirt Steak with Sesame Butter

Name: Miso Marinated Skirt Steak with Sesame Butter
Prep time: 15 min
Cook time: 5 min
Total time: 55 min
Cuisine: Japanese
Ingredients: For the miso marinade:; 1/4 cup white miso; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon yuzu juice; 1 tablespoon grated fresh ginger; 1 teaspoon toasted sesame oil; 1 1/2 pounds wagyu skirt steak; For the sesame compound butter:; 1/2 cup (1 stick) unsalted butter, softened; 2 tablespoons toasted sesame seeds (a mix of black and white); 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce or tamari; 2 cloves garlic, finely minced or grated; 1 teaspoon finely grated fresh ginger; 1 tablespoon thinly sliced scallion or chives; Flaky salt, to taste; Optional: 1 teaspoon gochujang or a pinch of red pepper flakes

Description

A wagyu skirt steak with a quick miso marinade, seared hot and fast, and finished with a slab of melting sesame compound butter. Sliced thin against the grain and served over quinoa fried rice — restaurant-quality at home in under an hour, and the sesame butter is the sleeper hit.

Ingredients

Units Scale

For the miso marinade:
1/4 cup white miso
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon yuzu juice
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil
1 1/2 pounds wagyu skirt steak
For the sesame compound butter:
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons toasted sesame seeds (a mix of black and white)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce or tamari
2 cloves garlic, finely minced or grated
1 teaspoon finely grated fresh ginger
1 tablespoon thinly sliced scallion or chives
Flaky salt, to taste
Optional: 1 teaspoon gochujang or a pinch of red pepper flakes

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Instructions

In a bowl, whisk the white miso, soy sauce, mirin, yuzu juice, grated ginger, and 1 teaspoon sesame oil until smooth.
Add the wagyu skirt steak and turn to coat all over. Cover and refrigerate at least 30 minutes (or up to overnight).
While the steak marinates, make the sesame butter. In a second bowl, mash the softened butter with the toasted sesame seeds, 1 tablespoon sesame oil, soy sauce, garlic, grated ginger, scallion, and a pinch of flaky salt. Stir in the gochujang or red pepper flakes if using.
Roll the butter into a log in parchment paper and refrigerate until firm.
Thirty minutes before cooking, take the steak out of the fridge and let the excess marinade drip off.
Heat a grill or cast iron skillet to high.
Grill the steak 1 to 2 minutes per side for medium rare.
Move the steak to a board and rest 5 minutes, loosely tented with foil.
Slice the steak thin against the grain.
Top the slices with slices of the sesame butter and serve with grilled shishitos or scallions, over quinoa fried rice.

Notes

Slice against the grain. Skirt steak has long, obvious fibers — cutting straight across them in thin slices is what keeps it tender.
Let the excess marinade drip off before the steak hits the heat — the miso and sugars in it can scorch over high heat.
The sesame butter keeps, wrapped, up to 1 week in the fridge or 3 months in the freezer. Slice off what you need straight from frozen.
About 1 1/2 pounds of skirt steak feeds 4 as a main over rice, or stretches to 6 as part of a larger spread.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Grill
Cuisine: Japanese