Miso-marinated skirt steak from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 169) by Christopher Kimball

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Notes about this recipe

  • JDeMarois on December 31, 2025

    Good, especially for how quick and easy it was. Needed a bit longer in the skillet as we prefer closer to medium and at the posted time it was cold rare.

  • averythingcooks on May 12, 2024

    I made 1/3 of the marinade for a .67 lb Bavette (same as flank steak? It always seems the ones I can buy are significantly smaller & taste better than flank) but next time I would up that to 1/2...for more reserved to finish our bowls. With stir fried veg, thin noodles, scallions & cashews, the thinly sliced, super flavourful steak was the star of the dish. I normally keep only white miso on hand but this was a great use for some recently acquired red miso & a repeat idea for sure.

  • billcranecos on July 30, 2020

    It seems odd to "pat dry" the thick marinade, but in evaluating the end product it seems the right thing to do. I'm curious to try this with flank steak next time.

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