Shiso-Shallot Butter Steak

All summer, I’ve been longing to grill in the Summit Street Community Garden, so this recipe for grilled skirt steak from Food & Wine by Tyler Florence finally gave me the opportunity. Since the shiso butter can be made a month in advance, we used ours a few weeks later, with an earlier batch of CSA shiso. —Josie Rubio

{Recipe after the jump}

The buttery steak was so delicious that we ate leftovers cold the next day for lunch. We served the steak with a cucumber salad, prepared from the easy recipe of another TV chef, Emeril Lagasse. To make this recipe ahead of time, skip to step two to make the butter, which can be refrigerated overnight or frozen for up to a month.

We skipped the scallions, since we didn’t have any on hand. Also, four pounds of steak is a lot of meat, so we used about a pound a half of steak and still had four meals out of it.

Skirt Steak with Shiso-Shallot Butter

Preparation time: Working about 40 minutes; with marination time, from start to finish, about 2½ hours

Serves 8

Steak ingredients
½ cup hoisin sauce
¼  cup light brown sugar
¼ cup soy sauce
3 garlic cloves, very finely chopped
2 tablespoons finely grated fresh ginger
2 tablespoons rice vinegar
1 tablespoon sambal oelek or other Asian chili paste
4 pounds skirt steaks

Butter ingredients
2 tablespoons extra-virgin olive oil
5 medium shallots, thinly sliced
¼ cup soy sauce
14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon
1 teaspoon crushed black peppercorns
1 stick (4 ounces) unsalted butter, softened
3 bunches of scallions

1. To marinate the steaks, mix all of the steak ingredients, except the meat. Then lay the steaks in a large roasting pan in a single layer. Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.

2. To make the butter, heat the olive oil in a medium skillet. Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes. Let cool.

3. In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator.

4. Light grill. Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat. Transfer to a carving board and let rest for 5 to 10 minutes. Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes. Thinly slice the steaks against the grain and transfer to a platter along with the scallions. Top the skirt steaks with the shiso butter and serve them at once.


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