Skirt Steak with Shiso-Shallot Butter

Name: Skirt Steak with Shiso-Shallot Butter
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon crushed black peppercorns; 2 Tbsps finely grated fresh ginger; 3 garlic cloves, very finely chopped; 118 milliliters hoisin sauce; 59 milliliters light brown sugar; 2 Tbsps extra-virgin olive oil; 2 Tbsps rice vinegar; 3 bunches scallions; 5 mediums shallots, thinly sliced; 158 milliliters 14 medium shiso leaves, coarsely chopped (about or 1 tablespoon chopped tarragon; 59 milliliters soy sauce; 2 kilograms skirt steaks; 113 grams stick unsalted butter, softened; 1 Tbsp sambal oelek or other Asian chili paste

Skirt Steak with Shiso-Shallot Butter is a gluten free main course. This recipe makes 8 servings with 696 calories, 49g of protein, and 48g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. 1 person found this recipe to be scrumptious and satisfying. If you have butter, sambal oelek, brown sugar, and a few other ingredients on hand, you can make it. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert.

Instructions

In a bowl, mix all of the ingredients except the steaks.

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Steak

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Bowl

Lay the steaks in a large roasting pan in a single layer.

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Steak

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Roasting Pan

Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.

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Marinade

Meat

In a medium skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes.

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Shallot

Add the soy sauce and simmer until evaporated, 2 minutes; let cool.

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Soy Sauce

In a bowl, mix the shallots, shiso leaves and peppercorns into the butter.

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Shiso Leaves

Peppercorns

Shallot

Butter

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Bowl

Transfer to the refrigerator.

Light a grill. Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat.

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Steak

Meat

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Grill

Transfer to a carving board and let rest for 5 to 10 minutes. Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes. Thinly slice the steaks against the grain and transfer to a platter along with the scallions. Top the skirt steaks with the shiso butter and serve them at once.

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Green Onions

Butter

Steak

Grains

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Grill

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Servings:

1teaspoon

crushed black peppercorns 2Tbsps

finely grated fresh ginger 3

garlic cloves, very finely chopped 118milliliters

hoisin sauce 59milliliters

light brown sugar 2Tbsps

extra-virgin olive oil 2Tbsps

rice vinegar 3bunches

scallions 5mediums

shallots, thinly sliced 158milliliters

14 medium shiso leaves, coarsely chopped (about or 1 tablespoon chopped tarragon 59milliliters

soy sauce 2kilograms

skirt steaks 113grams

stick unsalted butter, softened 1Tbsp

sambal oelek or other Asian chili paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.