Miso-Marinated Skirt Steak

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons brown sugar 
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 2 tablespoons miso 
• 2 tablespoons rice wine vinegar 
• 1 cup sake 
• 1 pound skirt steak trimmed

Equipment

• frying pan
• paper towels
• blender
• ziploc bags

Directions

1. Combine first 7 ingredients in a blender; process 1 minute or until onions are finely chopped.
2. Transfer sake mixture to a large zip-top plastic bag.
3. Add steak to bag; seal. Marinate in refrigerator at least 2 and up to 8 hours, turning occasionally.
4. Remove steak from bag, reserving marinade. Pat steak dry with paper towels.
5. Heat a large nonstick skillet over medium-high heat. Lightly spray both sides of steak with cooking spray.
6. Add steak to pan; cook 1 minute on each side or until browned.
7. Remove steak from pan; keep warm.
8. Add reserved marinade to pan, and cook 4 minutes or until thick and deep brown in color, stirring constantly. Return steak to pan, turning to coat. Cook 2 minutes or until desired degree of doneness.
9. Let steak stand 5 minutes.
10. Cut steak diagonally across grain into thin slices.