Skirt Steak with Shiso-Shallot Butter

By lorik

Ingredients

• 1/2 cup hoisin sauce
• 1/4 cup light brown sugar
• 1/4 cup soy sauce
• 3 garlic cloves, very finely chopped
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sambal oelek or other Asian chili paste
• 4 pounds skirt steaks
• 2 tablespoons extra-virgin olive oil
• 5 medium shallots, thinly sliced
• 1/4 cup soy sauce
• 14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon
• 1 teaspoon crushed black peppercorns
• 1 stick (4 ounces) unsalted butter, softened
• 3 bunches of scallions

Details

Servings 8
Cooking time 150mins
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, mix all of the ingredients except the steaks. Lay the steaks in a large roasting pan in a single layer. Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.

In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes; let cool.

In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator.

Light a grill. Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat. Transfer to a carving board and let rest for 5 to 10 minutes. Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes. Thinly slice the steaks against the grain and transfer to a platter along with the scallions. Top the skirt steaks with the shiso butter and serve them at once.