RECIPE
Skirt steak is a flavorful cut but tends to be tough; here, 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)
Ingredients
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
Preparation
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.
Nutritional Information
Calories:315 (31% from fat)
Fat:10.8g (sat 4.1g,mono 5.3g,poly 0.7g)
Protein:23.9g
Carbohydrate:13.4g
Fiber:0.9g
Cholesterol:51mg
Iron:3mg
Sodium:391mg
Calcium:35mg
Japanese cooking@home
by cooking lover
