Source: dLife

A tender sake and miso marinated skirt steak.

Servings

1 cup Wine, sake/saki, Japanese
0.25 cup fresh chopped green onion
2 tbsp brown sugar
2 tbsp miso
2 tbsp Chinese rice wine
0.25 tsp black pepper
2 medium garlic cloves , minced
1 lb Beef, skirt steak, inside, raw, 1/4" trim , trimmed
1 cooking spray

1 Using a blender or food processor, puree sake, onions, brown sugar, miso, wine, pepper, and garlic until well combined. Pour mixture into a resealable plastic bag. Place steak in bag, seal, and chill at least 2 hours; flip bag a few times.
2 Take steak out of bag, saving liquid. Remove excess liquid with paper towels. Heat a cooking spray coated frying pan over medium high heat. Place steak in pan and cook 1 minute per side.
3 Take steak out of pan and pour saved liquid in. Cook mixture 4 minutes or until sauce becomes thick, stir continually. Place steak back in pan and coat with liquid. Cook another 2 minutes or until preferred degree of doneness. Let steak stand 5 minutes before slicing.

Skirt steak is a flavorful cut but tends to be tough; here, sake acts as a tenderizer. To easily trim the fat, roll up steak jelly-roll fashion. Use a sharp knife to slice away the fat as you unroll the steak. Slice the steak into thin pieces.