Active Time
45 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8
© Maura McEvoy

How to Make It

Step 1    

In a bowl, mix all of the ingredients except the steaks. Lay the steaks in a large roasting pan in a single layer. Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.

Step 2    

In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes; let cool.

Step 3    

In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator.

Step 4    

Light a grill. Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat. Transfer to a carving board and let rest for 5 to 10 minutes. Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes. Thinly slice the steaks against the grain and transfer to a platter along with the scallions. Top the skirt steaks with the shiso butter and serve them at once.

Make Ahead

The shiso butter can be refrigerated overnight or frozen for up to 1 month.

Suggested Pairing

Shiraz blended with a touch of Viognier for complexity—produced in recent years by ambitious Australian winemakers who've taken a cue from the traditions of the northern Rhône—plays well off the herbal shiso butter on this grilled steak.

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