Soy Marinated Skirt Steak
This is a really great recipe that can be served over rice.
- 1 ½ cups sweet soy sauce (Indonesian kecap manis)
- 1 cup sake
- 1 cup pineapple juice
- 1 cup mirin
- ½ cup reduced-sodium soy sauce
- ¼ bunch fresh cilantro, chopped
- 1 tablespoon white sugar
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 tablespoon chopped scallions (green onions)
- 1 tablespoon chile paste
- 1 (1 pound) skirt steak
- 1. Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- 2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 3. Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
- 4. Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.
serving: 4 servings
calories: 437.3 kcal
carbohydrates: 46.2 g
protein: 22.5 g
saturated fat: 2 g
cholesterol: 27.2 mg
sodium: 6516.6 mg
fiber: 1.4 g
sugar: 34.1 g