I give this three stars for the flavor. I made this following the recipe exactly. While I loved the flavor the steak itself was tough. I cooked it to exactly 140 degrees (rare). This is the first time I have cooked skirt steak and unless I can figure out why it was so tough (I couldn't even eat half of my serving. I gave up trying to chew it because my jaw ached) I won't be fixing this again. Read More
KEEPER! I made this exactly according to the recipe and it was great. I had to go to the Asian store for the Miso Paste - it is in the refrigerated section. This is company worthy for sure. I served it with grilled fresh pineapple & sugar snap peas with a simple green salad with Miso Sesame Dressing from this site. What a great meal! Read More
Tried the recipe last night. Skirt steak is a cheap flavorful cut perfect for marinades like this. I make a similar recipe add mirin and maple syrup on Sea Bass and broil in the oven. Yum! Next time I'll add maple syrup. Read More
WOW!!! What's not to love about this!?!? This was of the best skirt steaks I have ever eaten and I prepare it often using many different recipes. I made it exactly as written and it was perfect - no changes necessary - but I wouldn't expect any less from Chef John! Very tender and flavorful. I'm not sure why the other reviewer's steak was tough. Skirt steak needs to be cut against the grain. Miso paste can be obtained from any Asian market in the refrigerated section. Sure it's not available in your everyday grocery store but no reason to rate the recipe down for that! I'll definitely be making this for company and I know they'll be impressed! Read More
I used on filet mignon and grilled it. It was very tasty and unique. My husband and teenage son loved it. I am going to try on salmon tonight. I would recommend to add two teaspoons of MIRIN which Japanese use a lot for TERIYAKI or MIso based sauce. And for salmon I would add a little bit of ginger to kill the fishy smell. Yummy! Read More
This was absolutely delicious!! Only reason for 4 stars is because of the difficulty of obtaining the yellow miso paste! Few ingredients easy prep love it and will do again! Read More
I give this three stars for the flavor. I made this following the recipe exactly. While I loved the flavor the steak itself was tough. I cooked it to exactly 140 degrees (rare). This is the first time I have cooked skirt steak and unless I can figure out why it was so tough (I couldn't even eat half of my serving. I gave up trying to chew it because my jaw ached) I won't be fixing this again. Read More
*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.
KEEPER! I made this exactly according to the recipe and it was great. I had to go to the Asian store for the Miso Paste - it is in the refrigerated section. This is company worthy for sure. I served it with grilled fresh pineapple & sugar snap peas with a simple green salad with Miso Sesame Dressing from this site. What a great meal!
Tried the recipe last night. Skirt steak is a cheap flavorful cut perfect for marinades like this. I make a similar recipe add mirin and maple syrup on Sea Bass and broil in the oven. Yum! Next time I'll add maple syrup.
WOW!!! What's not to love about this!?!? This was of the best skirt steaks I have ever eaten and I prepare it often using many different recipes. I made it exactly as written and it was perfect - no changes necessary - but I wouldn't expect any less from Chef John! Very tender and flavorful. I'm not sure why the other reviewer's steak was tough. Skirt steak needs to be cut against the grain. Miso paste can be obtained from any Asian market in the refrigerated section. Sure it's not available in your everyday grocery store but no reason to rate the recipe down for that! I'll definitely be making this for company and I know they'll be impressed!
I used on filet mignon and grilled it. It was very tasty and unique. My husband and teenage son loved it. I am going to try on salmon tonight. I would recommend to add two teaspoons of MIRIN which Japanese use a lot for TERIYAKI or MIso based sauce. And for salmon I would add a little bit of ginger to kill the fishy smell. Yummy!
This was absolutely delicious!! Only reason for 4 stars is because of the difficulty of obtaining the yellow miso paste! Few ingredients easy prep love it and will do again!
I give this three stars for the flavor. I made this following the recipe exactly. While I loved the flavor the steak itself was tough. I cooked it to exactly 140 degrees (rare). This is the first time I have cooked skirt steak and unless I can figure out why it was so tough (I couldn't even eat half of my serving. I gave up trying to chew it because my jaw ached) I won't be fixing this again.
