Savory Steak with an Asian Twist
Flavorful Marinade
When it comes to grilled steak, the right marinade can make all the difference. By combining the deep, savory flavor of miso paste with the spicy kick of tobanjan, you’ll create a dish that’s both tender and full of flavor.
The Magic of Miso
Miso paste is a Japanese staple made by fermenting rice, barley, or soy. With its rich, umami flavor, it adds depth to any dish. There are two main types of miso: white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. For this recipe, we’ll be using red miso.
Tobanjan: The Spice of Life
Tobanjan, a spicy, fermented soybean-chile paste, is a common ingredient in Japanese and Chinese cooking. It’s often labeled as “Chili Bean Sauce” and can be found at most Asian grocery stores. This ingredient adds a bold, spicy flavor to our marinade.
Marinade Ingredients
To make this flavorful marinade, you’ll need:
- 6 tablespoons red miso
- 5 medium garlic cloves, minced
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon tobanjan
Grilled Skirt Steak Recipe
Preparation
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 it 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.
Grilling
Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). 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 for 5 minutes before serving.
Serve with Style
Try serving this dish with a cool Asian Sesame-Cucumber Salad for a refreshing contrast to the savory steak. Enjoy!
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