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Soy Marinated Skirt Steak


"This is a really great recipe that can be served over rice."
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3 h 35 m servings 437 cals
Original recipe yields 4 servings

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  1. Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
  4. Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

Nutrition Facts

Per Serving: 437 calories; 4.8 g fat; 46.2 g carbohydrates; 22.5 g protein; 27 mg cholesterol; 6517 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made Asian/Mexican fusion tacos with this tonight and this recipe turned out great. I purposely left out the ginger because it clashed with my plans but if making this to serve over rice I wo...