Miso marinated skirt steak
Photo by Annabel Langbein Media
This miso marinade is so useful - it's wonderful with fish, chicken, pork, beef and even tofu. Its rich umami flavours work best if left to do their thing over a day or overnight.
You can store it in a jar in the fridge until needed - it will keep for several weeks. If you don't have sake you could use sherry instead. I like to use it with skirt steak as it's so flavoursome, and provided you cook it hot and fast and serve it rare it is juicy and tasty.
The trick is to have it only about 2-3cm thick so it browns nicely on the outside while still being rare in the middle.
Monica's miso marinade
- To make sauce, place sake, mirin and honey in a small pot and simmer for two minutes. Remove from the heat and stir in miso, ginger and soy sauce, stirring until miso has dissolved.
- Combine steak and the marinade and chill for at least six hours or up to 48 hours.
- When ready to cook, preheat a barbecue hotplate or heavy-based frying pan over a very high heat. Brush or spray the hotplate or pan with a little oil and cook beef over high heat until just medium rare (about two minutes each side).
- Allow to rest, then thinly slice against the grain to serve.
More umami rich recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.