Miso-Glazed Skirt Steak – There is Nothing More American Than Foreign Ingredients

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This succulent grilled skirt steak recipe would be perfectfor your 4th of July cookout, and what better way to celebrateAmerica’s birthday than with an ingredient from Japan. 
Our nation has lots to beproud of; and one thing I take special pride in is our willingness to integrateany and all culinary influences into our cuisine. We don’t much care where itcomes from, as long as it’s delicious, we will assimilate.
There was a time, not that long ago, when only a lucky few“gourmands” living near big cities had access to imported ingredients likemiso, balsamic vinegar, truffle oil, etc. Nowadays, these items are found invirtually every large grocery store, from sea to shining sea. When I hear thewords, “immigrants built this country,” I don’t think of railroads, bridges,and roads; I think pizza, sushi, and foie gras torchon.
I’ll admit to knowing very little about miso, or why it’s soeffective in this simple glaze, but that’s okay. There is nothing wrong with a little mystery in your cooking (think burlesque vs. full-frontal). Howand why it makes the beef so juicy and flavorful is not nearly as important asthe fact it does.
I’ve done countless variations of this glaze, and oddlyenough I prefer a red wine vinegar in this, over more obvious choices like ricevinegar. Maybe it’s just because I associate red wine with red meat, but Ireally think there’s something else going on. What? No idea (see paragraph 4).
You’ll notice the ingredient list is relatively short, andit should probably stay that way, but of course I expect you to tweak this toyour personal tastes. Not doing so would be downright un-American. I hope yougive this great grilled miso glazed skirt steak a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:1 whole skirt steak (about 1 1/2 pounds)2 tbsp yellow miso3 tbsp red wine vinegar1 packed tbsp brown sugar1/8 tsp cayenne2 cloves finely crushed garlicfreshly ground black pepper to taste
*Glaze should be spread over both sides of meat, and left out for 30 minutes.
**I think skirt steak has the best texture if cooked between medium-rare and medium. I'd remove at an internal temp of 130-135 F.