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 chopped tarragon
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.