Grilled Skirt Steak With Fresh Ginger & Scallion-Teriyaki Glaze
by Liz Huff, Chef, Catalpa, Arrow Rock, Missouri
- 2 pounds Certified Piedmontese skirt steak
- 6 ounces fresh ginger root (to make ¼ cup Fresh Ginger Juice; recipe follows)
- 2 cups light brown sugar, packed
- ½ cup soy sauce
- 1 bunch green onions, thinly sliced (reserve 2 tablespoons for garnish)
Fresh Ginger Juice
Chop fresh, unpeeled ginger root into 2-inch pieces. Run through a food processor using a grating blade, then empty food processor bowl and set ginger aside. Insert the chopping blade, add ginger back to the bowl and chop for 1 minute. Remove ginger pulp and press through a fine mesh strainer over a bowl to extract the juice. You can get extra juice by squeezing the pulp with your hands.
Add all above ingredients, except steak, to a medium saucepan. Turn heat to medium-high until simmering. Reduce heat to low and cook for 3 minutes.
Season the skirt steak with kosher salt and coarsely ground black pepper, and grill to desired temperature. Remove the steak from the grill and let rest for a few minutes. Slice the steak on the bias, against the grain. Divide steak between 4 plates and drizzle each portion with 1/8 cup of glaze. Garnish with reserved green onions.
Note: Steak can be served over white rice, brown rice, or rice noodles, and can be accompanied with a vegetable of your choice.
Pairing: Medium-dry Riesling