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

Tyler Florence makes a Korean-inspired marinade for skirt steak with hoisin sauce, soy sauce and brown sugar. With what he calls a "king-of-the-grill mentality," he boldly adds even more layers of flavor by topping the steak with a butter he's blended with caramelized shallots and shiso, an aromatic green leaf used frequently in Japanese cooking. In the United States, shiso leaves are available in Asian markets; one tablespoon of chopped fresh tarragon is a fine substitute in this recipe. Plus: More Beef Recipes and Tips

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.

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