- 5 cloves garlic, finely grated
- 6 tablespoons red miso
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon tobanjan (chili bean sauce)
- 2 tablespoons sugar
- 2 pounds skirt steak, extra fat trimmed off, cut into 4 equal pieces
To make the marinade, mix together the garlic, red miso, mirin, sake, tobanjan, and sugar in a bowl. Pour the marinade into a baking dish or rimmed sheet pan. Lay the skirt steak in the marinade and flip it 4 times to generously coat all over. Marinate the steak for 1 hour at room temperature, turning once.
Preheat a grill to medium-hot. Grill the skirt steak about 3 minutes per side, to medium-rare. The steak might stick to the grill because of the miso, so ease it off carefully. (A bit of charred miso adds wonderful flavor and fragrance.) Test for doneness using “The ‘Nick-and-Peek’ Method.” Let the skirt steak rest for 2 minutes and serve.