Grilled Skirt Steak with Miso Butter and Charred Scallions

Name: Grilled Skirt Steak with Miso Butter and Charred Scallions
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Fusión
Ingredients: 2 lb skirt steak; 4 tbsp soy sauce; 3 tbsp olive oil; 2 tbsp lime juice; 4 cloves garlic; 2 tsp smoked paprika; 1 tbsp honey; 1/2 tsp red pepper flakes; 4 tbsp unsalted butter; 2 tbsp white miso; 2 tsp fresh ginger; 8 whole scallions; 1 tbsp sesame seeds; 1 tsp salt; 1 tsp black pepper

An original grill recipe featuring skirt steak marinated with garlic, lime, and soy, finished with a lightly spicy miso butter and served with charred scallions. Bold, juicy, and perfect as an outdoor main course.

25 minPrep

15 minCook

40 minTotal

4Servings

High ProteinLow Carb

Ingredients

Adjust servings

900 g skirt steak (limpio and dry)
60 ml soy sauce (for the marinada)
45 ml olive oil (divided)
30 ml lime juice (freshly squeezed)
12 g garlic (chopped fino)
4 g smoked paprika
15 ml honey
1 g red pepper flakes
60 g unsalted butter (at room temperature)
30 g white miso
6 g fresh ginger (grated fino)
180 g scallions (whole, recortadas)
9 g sesame seeds (tostadas)
5 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

520 kcal

Calories

39 g

Protein

8 g

Carbs

36 g

Fat

1.2 g

Fiber

6.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesame

Instructions

1
In a large bowl, combine the soy sauce, 2 tablespoons olive oil, lime juice, minced garlic, smoked paprika, honey, red pepper flakes, salt, and black pepper.
2
Add the skirt steak to the marinade and coat it well on both sides. Let it rest for 15 minutes at room temperature.
3
Meanwhile, make the miso butter by mixing the unsalted butter, white miso, and grated ginger until smooth and evenly blended. Set aside.
4
Preheat the grill to high heat, about 450°F to 500°F (230°C to 260°C). Clean and lightly oil the grates.
5
Toss the scallions with the remaining 1 tablespoon olive oil and a pinch of salt.
6
Place the steak on the hot grill and cook for 3 to 5 minutes per side, depending on thickness and desired doneness. For medium-rare to medium, aim for an internal temperature of 130°F to 135°F (54°C to 57°C).
7
Grill the scallions at the same time for 2 to 4 minutes total, turning once, until tender and nicely charred.
8
Transfer the steak to a board and immediately spread the miso butter over the top. Let it rest for 5 minutes so the juices can redistribute.
9
Slice the steak thinly against the grain. Serve with the charred scallions on top or alongside.
10
Finish with the toasted sesame seeds and, if desired, an extra twist of black pepper before serving.

Chef tips

If the steak is very thin, reduce the grilling time slightly to avoid overcooking. The miso butter can also be made ahead and refrigerated; let it soften before using.

Substitutions

You can substitute the skirt steak with flap steak or hanger steak. Honey can be replaced with maple syrup, and scallions with spring onions. For a dairy-free version, use a plant-based butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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