Ingredients
4
4 servings
- •3 tablespoons red wine vinegar
- •2 tablespoons yellow miso paste
- •1 tablespoon packed brown sugar
- •⅛ teaspoon cayenne pepper
- •2 cloves garlic, finely minced
- •1 (1 1/2-pound) skirt steak, cut into 4 pieces
- •freshly ground black pepper to taste
Instructions
- Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
- Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
- Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 184
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 1g
- Protein: 21g
- Sugar: 4g
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