I hate throwing away food. My disdain for wasting food includes the unconsumed condiments when we order sushi. Each time we order, we always end up with leftover wasabi, pickled ginger and soy sauce. Throwing them in the trash hurts my soul, so a few weeks ago I got creative and threw all the leftover sushi condiments together with a few other kitchen staples to make a marinade for a beautiful skirt steak I bought at our local butcher. A new recipe was born and the Results = awesome.
The meat had a nice spicy kick and the brown sugar added a pleasant, but not overpowering, sweetness to the charred tender beef. The ginger and garlic infused the meat. Skirt steak can be a little tough. I recommend cooking it on the grill and serving it medium rare.
I served the wasabi ginger skirt steak with a simple slaw of cabbage, fennel, and scallions dressed with a drizzle of sesame oil.
Wasabi Ginger Skirt Steak
- 1 skirt steak about 1.5 pounds
- 1 tablespoon toasted sesame seeds
- 1 small bunch of cilantro chopped
- 2 teaspoons wasabi
- 2 packets soy sauce about 2 tablespoons
- 6-8 slices pickled ginger minced (or 1 tablespoon grated fresh ginger)
- 2 cloves garlic crushed
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon vegetable oil
In a small bowl combine all marinade ingredients.
Place steak and marinade in a 2-gal. zip-top plastic freezer bag; seal bag, and turn to coat. Chill 2 to 12 hours.
Marinade in refrigerator for 2 to 12 hours.
Preheat grill to 400° to 500° (high) heat, reduce heat to low for cooking.
Remove steak from bag and grill steak for 7-8 minutes on each side with grill covered or until steak is cooked to desired doneness.
Remove from grill, and let rest 10 minutes.
Slice steak and sprinkle with sesame seeds and cilantro.
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