Skirt Steak with Shiso-Shallot Butter
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HR 30 MIN
- SERVINGS: 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.
- 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 chopped tarragon
- 1 teaspoon crushed black peppercorns
- 1 stick (4 ounces) unsalted butter, softened
- 3 bunches of scallions
- 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.
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.