Skirt Steak with Red Miso
You can never have too many main course recipes, so give Skirt Steak with Red Miso From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
To make the marinade, mix together the garlic, red miso, mirin, sake, tobanjan, and sugar in a bowl.
Pour the marinade into a baking dish or rimmed sheet pan.
Lay the skirt steak in the marinade and flip it 4 times to generously coat all over. Marinate the steak for 1 hour at room temperature, turning once.
Preheat a grill to medium-hot. Grill the skirt steak about 3 minutes per side, to medium-rare. The steak might stick to the grill because of the miso, so ease it off carefully. (A bit of charred miso adds wonderful flavor and fragrance.) Test for doneness using “The ‘Nick-and-Peek’ Method.”
Let the skirt steak rest for 2 minutes and serve.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. It has 5 out of 5 stars and a bottle costs about 40 dollars.
Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" BlendA Californian "Super Tuscan" of Sangiovese, Cabernet Sauvignon, and Merlot is a full-gallup ride for the senses. Concentrated aroma of raspberries and blackberries with tobacco and spice give a warm bold nose to this blend. Raspberry and espresso on the palate are balanced by full tannins and rounded by hints of pepper and vanilla with a sweet berry finish.