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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the white miso, soy sauce, mirin, yuzu juice, grated ginger, and sesame oil in a bowl until smooth.
Add the wagyu skirt steak and turn to coat all over. Cover and refrigerate for at least 30 minutes or up to overnight.
Mash the softened butter with the toasted sesame seeds, sesame oil, soy sauce, garlic, grated ginger, scallion, and a pinch of flaky salt in a bowl.
Stir in the gochujang or red pepper flakes if using.
Roll the butter into a log in parchment paper and refrigerate until firm.
Take the steak out of the fridge 30 minutes before cooking and let the excess marinade drip off.
Heat a grill or cast iron skillet to high.
Grill the steak for 1 to 2 minutes per side for medium rare.
Move the steak to a board and rest for 5 minutes, loosely tented with foil.
Slice the steak thin against the grain.
Top the slices with slices of the sesame butter and serve with grilled shishitos or scallions, over quinoa fried rice.
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Slice against the grain to keep the steak tender.
Let the excess marinade drip off before cooking to prevent scorching.
The sesame butter keeps, wrapped, up to 1 week in the fridge or 3 months in the freezer.
How big a skirt steak do I need?
About 1.5 pounds feeds 4 as a main, especially served over quinoa fried rice with a side.
How long should marinated skirt steak rest?
About 5 minutes, tented loosely with foil.
Can I marinate the skirt steak overnight?
Yes, but don't go past about 24 hours.
Is grill or cast iron better for skirt steak?
Either works as long as it gets truly hot.
