One of my favorite cuts of beef is skirt steak. Once you get it for cheap, but that’s not the case any longer. Skirt steak is similar to flank steak in that they come for the same region of the cow, between the ribs and hip. Skit steak is commonly used in fajitas and requires just a quick pan fry or grilling.
On of my least favorite ingredients, or let me rephrase that, items I need to explore more , is Miso. I am not a huge fan of using the fermented soybean paste in soups, but I love to use it as glaze or marinade for meat and fish.The only Miso soup I have ever liked is one I made myself.I have a bag of Miso stored away in my fridge from some experiments earlier. Miso lasts quite a long time( 1 year or more) if kept sealed in the fridge and it was still good. But check your dates if the manufacturer puts one on the package. My Miso could probably go a bit further as long is its sealed tightly. The fermentation may cause the product to get stronger.If you are worried about sodium , check the contents as well.Red Miso tends to have higher amounts of sodium.

For this recipe I used a white Miso and made a quick tasty glaze for my skirt steak. I also used the same glaze for salmon steaks later on the week and it worked great. I would love to try this on the grill when summer arrives.

Take a cast iron skillet or grill and heat on range top. Add a small amount of of oil. Depending on the doneness you desire, grill/fry for at least 3 min on high heat each side for rare. Be careful not to over cook or it will be dry and tough. I prefer mine on the more med to well done side.Allow the steaks to sit for a few minutes before you slice on the diagonal.