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hoisin sauce light brown sugar soy sauce garlic ginger rice vinegar sambal oelek skirt steaks extra-virgin olive oil shallots soy sauce shiso leaves black peppercorns unsalted butter bunches of scallions
Viewed: 21 - Published at: 7 years agoIngredients
- 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
Method
- In a bowl, mix all of the ingredients except the steaks.
- Lay the steaks in a large roasting pan in a single layer.
- Pour the marinade over the meat and turn to coat.
- Cover and refrigerate for 2 hours.
- In a medium skillet, heat the olive oil.
- Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes.
- Add the soy sauce and simmer until evaporated, 2 minutes; let cool.
- In a bowl, mix the shallots, shiso leaves and peppercorns into the butter.
- 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.
- 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.
