Skirt Steak with Shoyu Gastrique

I made an amazing dinner tonight, out of a total ad-lib. So I want to write it down so I’ll remember it. This turned out to be the best steak I’ve ever made.

The Steak

  • 1 pound skirt steak
  • Kombu leaves
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  1. Mix together the liquid ingredents in a baking dish. dip the steak into it, to coat both sides.
  2. Press kombu leaves into both sides of the steak, and then put it in the dish, and leave it in the fridge for a couple of hours.
  3. Take the steak out, pat dry.
  4. Toss the steak on a very hot grill, and cook for 2 minutes on one side, and about one minute on the other.
  5. Let rest for a few minutes, then slice on the bias. (Save any juices that drip off while it’s resting, and add them to the sauce!)

The Sauce

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup sake
  • 1 tablespoon shoyu
  1. Mix together the sugar and water, and cook on high heat, whisking until the sugar is dissolved.
  2. Keep cooking on high heat until all the water evaporates, the sugar starts to caramelize, and turns amber.
  3. Add the cider and sake, and reduce the heat. Then whisk vigorously until everything is dissolved. (When you add the liquids to the caramel, it will seize up; you need to whisk until it’s redissolved.
  4. Turn off the heat, then add the shoyu and any juices that dripped off the steak.

That’s it. Best damned steak ever.

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