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.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.

Kathryn Conrad
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

315 calories; calories from fat 31%; fat 10.8g; saturated fat 4.1g; mono fat 5.3g; poly fat 0.7g; protein 23.9g; carbohydrates 13.4g; fiber 0.9g; cholesterol 51mg; iron 3mg; sodium 391mg; calcium 35mg.