Miso-Marinated Skirt Steak

Skirt steak is a flavorful cut but tends to be tough; here, sake acts as a tenderizer. To easily trim the fat, roll up steak jelly-roll fashion. Use a sharp knife to slice away the fat as you unroll the steak.

Yield: 4 servings (serving size: 3 ounces steak)

Ingredients

• 1  cup  sake
• 1/4  cup  chopped green onions
• 2  tablespoons  brown sugar
• 2  tablespoons  miso
• 2  tablespoons  rice wine vinegar
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 1  (1-pound) skirt steak, trimmed
• Cooking spray

Preparation

Combine first 7 ingredients in a blender; process 1 minute or until onions are finely chopped. Transfer sake mixture to a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator at least 2 and up to 8 hours, turning occasionally.

Remove steak from bag, reserving marinade. Pat steak dry with paper towels. Heat a large nonstick skillet over medium-high heat. Lightly spray both sides of steak with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Remove steak from pan; keep warm. Add reserved marinade to pan, and cook 4 minutes or until thick and deep brown in color, stirring constantly. Return steak to pan, turning to coat. Cook 2 minutes or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.

Nutritional Information

Calories:

315 (31% from fat)

Fat:

10.8g (sat 4.1g,mono 5.3g,poly 0.7g)

Protein:

23.9g

Carbohydrate:

13.4g

Fiber:

0.9g

Cholesterol:

51mg

Iron:

3mg

Sodium:

391mg

Calcium:

35mg