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
1/2 cup hoisin sauce
1/4 cup light brown sugar
1/4 cup soy sauce
3 garlic cloves, very finely chopped
2 tablespoons finely grated fresh ginger
2 tablespoons rice vinegar
1 tablespoon sambal oelek or other Asian chili paste
4 pounds skirt steaks
2 tablespoons extra-virgin olive oil
5 medium shallots, thinly sliced
1/4 cup soy sauce
14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon
1 teaspoon crushed black peppercorns
1 stick (4 ounces) unsalted butter, softened
3 bunches of scallions
How to Make It
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.
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.
In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator.
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.
The shiso butter can be refrigerated overnight or frozen for up to 1 month.
Shiraz blended with a touch of Viognier for complexityproduced in recent years by ambitious Australian winemakers who've taken a cue from the traditions of the northern Rhôneplays well off the herbal shiso butter on this grilled steak.
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