Skirt Steak with Shiso-Shallot Butter Recipe

Name: Skirt Steak with Shiso-Shallot Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hoisin sauce; 1/4 cup light brown sugar; 1/4 cup soy sauce; 3 garlic cloves, very finely chopped; 2 tablespoons finely grated fresh ginger; 2 tablespoons rice vinegar; 1 tablespoon sambal oelek or other Asian chili paste; 4 pounds skirt steaks; 2 tablespoons extra-virgin olive oil; 5 medium shallots, thinly sliced; 1/4 cup soy sauce; 14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon; 1 teaspoon crushed black peppercorns; 1 stick (4 ounces) unsalted butter, softened; 3 bunches of scallions

Servings: persons

1/2 cup hoisin sauce
1/4 cup light brown sugar
1/4 cup soy sauce
3 garlic cloves, very finely chopped
2 tablespoons finely grated fresh ginger
2 tablespoons rice vinegar
1 tablespoon sambal oelek or other Asian chili paste
4 pounds skirt steaks
2 tablespoons extra-virgin olive oil
5 medium shallots, thinly sliced
1/4 cup soy sauce
14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon
1 teaspoon crushed black peppercorns
1 stick (4 ounces) unsalted butter, softened
3 bunches of scallions

1
In a bowl, mix all of the ingredients except the steaks.
2
Lay the steaks in a large roasting pan in a single layer.
3
Pour the marinade over the meat and turn to coat.
4
Cover and refrigerate for 2 hours.
5
In a medium skillet, heat the olive oil.
6
Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes.
7
Add the soy sauce and simmer until evaporated, 2 minutes; let cool.
8
In a bowl, mix the shallots, shiso leaves and peppercorns into the butter.
9
Transfer to the refrigerator.
10
Light a grill.
11
Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat.
12
Transfer to a carving board and let rest for 5 to 10 minutes.
13
Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes.
14
Thinly slice the steaks against the grain and transfer to a platter along with the scallions.
15
Top the skirt steaks with the shiso butter and serve them at once.

1686

kcal

Calories

112

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup hoisin sauce, 1/4 cup light brown sugar, 1/4 cup soy sauce, 3 garlic cloves, very finely chopped, and more.

Yes, Skirt Steak with Shiso-Shallot Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak with Shiso-Shallot Butter

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