{"id":3194,"date":"2015-07-05T20:37:25","date_gmt":"2015-07-06T00:37:25","guid":{"rendered":"http:\/\/www.goodmath.org\/blog\/?p=3194"},"modified":"2015-07-05T20:37:25","modified_gmt":"2015-07-06T00:37:25","slug":"skirt-steak-with-shoyu-gastrique","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2015\/07\/05\/skirt-steak-with-shoyu-gastrique\/","title":{"rendered":"Skirt Steak with Shoyu Gastrique"},"content":{"rendered":"<p> I made an amazing dinner tonight, out of a total ad-lib. So I want to write it down so I&#8217;ll remember it. This turned out to be the best steak I&#8217;ve ever made. <\/p>\n<h3>The Steak<\/h3>\n<ul>\n<li> 1 pound skirt steak<\/li>\n<li> Kombu leaves<\/li>\n<li> 1 teaspoon finely minced garlic<\/li>\n<li> 1 teaspoon finely minced ginger<\/li>\n<li> 1\/4 cup soy sauce<\/li>\n<li> 1\/4 cup mirin<\/li>\n<li> 1\/4 cup sake<\/li>\n<\/ul>\n<ol>\n<li>Mix together the liquid ingredents in a baking dish. dip the steak into it, to coat both sides.<\/li>\n<li>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.<\/li>\n<li>Take the steak out, pat dry.<\/li>\n<li>Toss the steak on a very hot grill, and cook for 2 minutes on one side, and about one minute on the other.<\/li>\n<li>Let rest for a few minutes, then slice on the bias. (Save any juices that drip off while it&#8217;s resting, and add them to the sauce!)<\/li>\n<\/ol>\n<h3>The Sauce<\/h3>\n<ul>\n<li> 1\/4 cup sugar<\/li>\n<li> 1\/4 cup water<\/li>\n<li> 1\/4 cup apple cider vinegar<\/li>\n<li> 1\/4 cup sake<\/li>\n<li> 1 tablespoon shoyu<\/li>\n<\/ul>\n<ol>\n<li> Mix together the sugar and water, and cook on high heat, whisking until the sugar is dissolved.<\/li>\n<li> Keep cooking on high heat until all the water evaporates, the sugar starts to caramelize, and turns amber.<\/li>\n<li>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&#8217;s redissolved.<\/li>\n<li> Turn off the heat, then add the shoyu and any juices that dripped off the steak.<\/li>\n<\/ol>\n<p> That&#8217;s it. Best damned steak ever.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made an amazing dinner tonight, out of a total ad-lib. So I want to write it down so I&#8217;ll remember it. This turned out to be the best steak I&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-3194","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-Pw","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=3194"}],"version-history":[{"count":1,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3194\/revisions"}],"predecessor-version":[{"id":3195,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3194\/revisions\/3195"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=3194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=3194"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=3194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}