- 1 1/2 cups sweet soy sauce (Indonesian kecap manis)
- 1 cup sake
- 1 cup pineapple juice
- 1 cup mirin
- 1/2 cup reduced-sodium soy sauce
- 1/4 bunch fresh cilantro, chopped
- 1 tablespoon white sugar
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 tablespoon chopped scallions (green onions)
- 1 tablespoon chile paste (optional)
- 1 (1 pound) skirt steak
- Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
- Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.
Soy Marinated Skirt Steak, recipe