For those vegetarians who are of a weak disposition, this may not be the post for you. Look away now! My dinner companion came home with some Grade A skirt steak the other day. Neither of really knew what that meant, or how to deal with it. So it sat in the fridge for a day.
Then! I had an idea! My dad had just sent me a really great looking recipe for an eggplant marinade. I decided to marinate the skirt steak in the miso marinade overnight instead, and then cube it and put it on some skewers to make kabobs. The only thing that I would do differently next time is marinate the vegetables over night as well. They just didn’t absorb as much flavour as I had hoped.
Miso Steak Kabobs
- 2 heaping tbsp of red miso
- 1 tbsp honey
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
- zucchini, sliced
- eggplant, sliced
- shallots, chopped
- mushrooms, chopped
- asparagus, slice
- olive oil
- sesame oil
- ground ginger
- salt and pepper
- Cube the steak.
- In a large bowl, mix together miso, honey, rice vinegar and soy sauce. Add the steak. Cover and let marinate over night.
- In a different large bowl, mix together some olive oil, sesame oil, ground ginger and salt and pepper.
- Add in chopped and sliced veggies. Cover and marinate over night.
- About a half hour before grilling (stove top or bbq) take some wooden skewers and soak them in some water.
- Take the skewers and add some meat and veggies to them.
- Once grill is oiled and hot, add the kabobs.
- Cook until you deem finished.