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.
- 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
- Mix together the liquid ingredents in a baking dish. dip the steak into it, to coat both sides.
- 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.
- Take the steak out, pat dry.
- Toss the steak on a very hot grill, and cook for 2 minutes on one side, and about one minute on the other.
- 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!)
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup sake
- 1 tablespoon shoyu
- Mix together the sugar and water, and cook on high heat, whisking until the sugar is dissolved.
- Keep cooking on high heat until all the water evaporates, the sugar starts to caramelize, and turns amber.
- 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.
- Turn off the heat, then add the shoyu and any juices that dripped off the steak.
That’s it. Best damned steak ever.