Miso-Glazed Skirt Steak Recipe
Ingredients Needed
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3 tablespoons red wine vinegar
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2 tablespoons yellow miso paste
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2 cloves garlic, finely minced
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1 tablespoon packed brown sugar
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⅛ teaspoon cayenne pepper
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1 (1 1/2-pound) skirt steak, cut into 4 pieces
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freshly ground black pepper to taste
Instructions
In a small bowl, whisk together vinegar, miso paste, minced garlic, brown sugar, and cayenne pepper until smooth and well combined.
Apply a generous layer of the miso marinade to both sides of the skirt steaks and season with black pepper. Let the steaks sit at room temperature for around 30 minutes.
Set up a charcoal grill over medium-high heat.
Place the steaks on the grill at a 45-degree angle and cook for 2 minutes without moving them. Rotate the steaks 90 degrees to create a cross-hatch pattern and grill for another 2 minutes. Flip the steaks and repeat the process until they reach medium-rare to medium doneness, which should take about 4 more minutes. An instant-read thermometer should read 135°F (57°C) in the center. Allow the steaks to rest for 5 minutes before slicing.
Nutritional Information (per serving)
| 184 | Calories |
| 7g | Fat |
| 7g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Cholesterol 37mg | 12% |
| Sodium 363mg | 16% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 1g | 2% |
| Total Sugars 4g | |
| Protein 21g | 43% |
| Vitamin C 1mg | 1% |
| Calcium 25mg | 2% |
| Iron 2mg | 9% |
| Potassium 284mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5