Miso-Marinated Skirt Steak

Miso-Marinated Skirt Steak Randy Mayor


  • 1 cup sake
  • 1/4 cup chopped green onions
  • 2 tablespoons brown sugar
  • 2 tablespoons miso
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (1-pound) skirt steak, trimmed
  • Cooking spray


Combine first 7 ingredients in a blender; process 1 minute or until onions are finely chopped. Transfer sake mixture to a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator at least 2 and up to 8 hours, turning occasionally.

Remove steak from bag, reserving marinade. Pat steak dry with paper towels. Heat a large nonstick skillet over medium-high heat. Lightly spray both sides of steak with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Remove steak from pan; keep warm. Add reserved marinade to pan, and cook 4 minutes or until thick and deep brown in color, stirring constantly. Return steak to pan, turning to coat. Cook 2 minutes or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.

    Skirt steak is a flavorful cut but tends to be tough. In this miso-marinated steak recipe, sake acts as a tenderizer. To easily trim the fat, roll up steak jelly-roll fashion. Use a sharp knife to slice away the fat as you unroll the steak.
  • Yield: 4 servings (serving size: 3 ounces steak)

Nutritional Information

Calories per serving: 315
Caloriesfromfat per serving: 31%
Fat per serving: 10.8g
Saturated fat per serving: 4.1g
Monounsaturated fat per serving: 5.3g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 23.9g
Carbohydrate per serving: 13.4g
Fiber per serving: 0.9g
Cholesterol per serving: 51mg
Iron per serving: 3mg
Sodium per serving: 391mg
Calcium per serving: 35mg

Good to Know

Serve this Asian-style steak with a side of soy protein-packed edamame and fiber-rich whole grain rice. Protein and fiber will keep you feeling full.

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