This is a really great recipe that can be served over rice.


Recipe Summary

15 mins
20 mins
3 hrs
3 hrs 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • 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.

  • 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

437 calories; protein 22.5g; carbohydrates 46.2g; fat 4.8g; cholesterol 27.2mg; sodium 6516.6mg. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 would most definitely include it. The only reason I am not giving it 5 stars is because it was too sweet. Regardless of what you are using this for the additional of sugar was just too much in my opinion. You really need to let it marinade overnight instead of just 3 hours too. Don't forget to cut across the grain for tenderness. Great recipe! Read More