A dish that quickly became a favorite of ours to griddle at camp, this Miso Marinated Skirt Steak from Christopher Kimball’s Tuesday Nights is also great when made in a cast iron skillet on your stove top at home.

Pair it with green salad and a crusty bread and you’ll be gizzood to gizzo.


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  • 3 tbsp miso (red or white)
  • 2 tbsp soy sauce
  • 1 tbsp garlic chili sauce
  • 1 tbsp white sugar
  • 2 tsp sesame oil
  • 2 tsp ginger, grated
  • 2 tsp garlic, minced
  • 1.5 lbs skirt steak, trimmed and cut into 5 inch pieces
  • 2 tbsp rice vinegar
  • 2 tbsp olive oil
  • A splash of beer, any kind will do
  • Sesame seeds
  • Green onion, thinly sliced


Step 1

Preheat your griddle to medium heat.

Step 2

Whisk miso, soy sauce, garlic chili sauce, sesame oil, ginger, garlic and sugar in a small bowl.

Pour marinade into a gallon-size ziplock baggie, reserving 2 tablespoons of sauce.

Put trimmed skirt steak into the gallon-size ziplock baggie. Squeeze all of the air out of the bag before zipping it up and giving the meat a good massage to fully coat.

Let meat marinate at room temperature for 15 minutes.

Step 3

While the steak is marinating, stir rice vinegar and 3 tablespoons of olive oil into the reserved marinade. Set aside.

Step 4

Remove steak from baggie and gently pat dry.

Add a bit of oil to your pre-heated griddle and throw on the steak, leaving it undisturbed for 3 to 5 minutes, or until nice and brown.

Flip the meat and let it cook for another 5 minutes, or until the thickest part reaches an internal temperature of 125 degrees.

Step 5

Transfer to a cutting board and tent the steak with tinfoil for 10 minutes.

After fully rested, thinly slice your steak against the grain.

Add any meat juice from the cutting board to your reserved marinade.

 Step 6

Serve skirt steak drizzled with reserved marinade, sesame seeds and green onion.

Step 7

Serve alongside a green salad and crusty bread.