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Recipe: Grilled Outside Skirt with Miso Rub

and Spring Onions
Our exquisite Outside Skirt Steak is mouthwatering on its own, but together with our miso rub is out of this world. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total time: 25 minutes

 Serves 4 - 8.


Serving Size
Dark Miso Paste ¼ Cup Mirin 4 Large Spring Onions 1 tsp. Grated Ginger 1 Tbsp. Olive Oil WFF Coarse Sea Salt, to taste Freshly Ground WFF Black Peppercorns, to taste
  • Boneless Beef Outside Skirt Steak, thawed

    1.5 lbs.
    Qty 1.5 lbs.
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  • Dark Miso Paste

    Qty 1/3 Cup
  • Grated Ginger

    Qty 1 tsp.
  • Garlic Cloves, minced

    Qty 3

  • Sake (Japanese wine)

    Qty 3 Tbsp.
  • Mirin

    Qty 1/4 Cup
  • Olive Oil

    Qty 1 Tbsp.
  • Large Spring Onions

    Qty 4
  • Vegetable Oil

    Qty 2 Tbsp.
  • Coarse Sea Salt

    Qty ½ tsp.
    Add to Basket
  • Black Peppercorns

    Qty 1 tsp.
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  1. Mix oil, miso paste, garlic, sake, mirin and peppercorns. Rub the skirt steak with mix and allow to marinate at least ½ hour.
  2. Heat grill to medium high and grill meat 2-3 minutes on each side for medium-rare. Remove from grill, cover with foil and let rest for 5 minutes.*
  3. In a 9” skillet, heat the olive oil over medium heat, add the fresh ginger and spring onions. Sauté until spring onions are wilted and begin to caramelize. Season with salt.
  4. Slice beef on a cutting board and place on a platter with sautéed green onions on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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