Originally posted October 15, 2013

miso-marinated skirt steak

This miso marinade was delicious on a piece of American Kobe-style beef. I used Korean gochujang for the red pepper paste since I had it on hand. The recipe calls for tobanjan. I'm assuming you can use red pepper flakes if you don't have an Asian-y red pepper paste.

BTW, Kevin loves The Japanese Grill by Tadashi Ono and Harris Salat. If you like Japanese grilling, this will become your go-to cookbook.


  • 3 cloves garlic, finely minced
  • 1/4 cup red miso
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sugar
  • 2 tsp red pepper paste or red pepper flakes
  • 1 lb skirt steak, hanger steak, or flat-iron steak
4 servings


Combine the garlic, miso, mirin, sake, sugar, and red pepper paste/flakes. Spread it over the meat and let sit at least 1 hour before grilling.

Cook about 3 minutes per side on a medium-hot grill.

1 hour


  • commented about 6 years ago

    molto facile é gustoso!

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