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