Weeknight dinners often fall into one of two camps: cutting corners on flavor in favor of speed or ending up taking so long that you're eating at 11 p.m. That's not the case with the 200-plus recipes in Christopher Kimball's new cookbook Milk Street: Tuesday Nights, a celebration of joyful any-day meals that'll give your routine a welcome boost. Here, a 15-minute marinade is all it takes to infuse the slices of skirt steak with deep soy and miso flavors, leaving you a flash in the pan away from dinner.
Miso-Marinated Skirt Steak
Excerpted from MILK STREET: TUESDAY NIGHTS Copyright © 2018 by Christopher Kimball. Used with permission of Little, Brown and Company, New York. All rights reserved.
Yield: 4 servings
Prep Time: 15 minutes, plus 10 minutes resting time
Cook Time: 10 minutes
Total Time: 35 minutes
3 tablespoons red miso
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon white sugar
2 teaspoons toasted sesame oil
2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely grated
1½ pounds skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces, patted dry
2 tablespoon unseasoned rice vinegar
5 teaspoons grapeseed or other neutral oil, divided
1. In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic. Measure 2 teaspoons of the mixture into a small bowl and set aside. Add the steak to the remaining mixture, turn to coat and marinate at room temperature for 15 minutes. Meanwhile, to the reserved 2 teaspoons, stir in the vinegar and 3 teaspoons of the grapeseed oil, then set aside.
2. Remove the steak from the bowl an pat dry with paper towels. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until barely smoking. Add half the steak in a single layer and cook without disturbing until well browned and the center of the thickest piece reaches 125°F for medium-rare, another 2 to 3 minutes. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.
3. Stir any accumulated juices on the platter into the reserved miso mixture. Cut the steak against the grain on the bias into thin slices and return to the platter. Serve with the miso sauce.
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