Japanese cuisine · Meat & Kebab

Harami Yaki

Juicy beef skirt steak briefly grilled in garlic-soy marinade and sliced across the grain.

Ingredients · for 4 servings

• 700 g beef skirt steak (onglet, or flank steak as a substitute)
• 4 cloves garlic
• 5 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp brown sugar
• 1 tbsp grated ginger
• 2 tbsp sesame oil
• 1 bunch scallions
• 1 tbsp sesame seeds
• salt, pepper

Instructions

1. Trim the skirt steak of sinew and silverskin and divide into palm-sized pieces so it cooks evenly.
2. Finely grate the garlic and mix with soy sauce, mirin, sake, brown sugar, ginger and 1 tbsp sesame oil; marinate the meat in it for 20 min. at room temperature.
3. Remove the pieces from the marinade, pat thoroughly dry and season lightly with pepper – wet meat won't form a crust in the pan.
4. Heat a grill pan with the remaining sesame oil until very hot and grill the meat for 3 min. per side until dark char marks form and the center is still pink.
5. Rest the meat in aluminum foil for 5 min., meanwhile reduce the marinade in the pan uncovered for 2 min. until it thickens glossily, and season with salt.
6. Slice the skirt steak across the grain into 1 cm thick strips, drizzle with the sauce and serve sprinkled with scallion rings and sesame seeds.