Thanks to Chef David Myers for this wonderful recipe.


  • 12-ounce skirt steak
  • 2 tablespoons miso paste
  • 2 teaspoons mirin
  • 2 teaspoons sake
  • 1 teaspoon canola oil
  • 1 baby turnip, thinly shaved
  • 1 green onion stalk, bias cut
  • Chili thread for garnish


  1. Mix miso paste, mirin, sake into a bowl, then add skirt steak.
  2. Coat the steak with the marinade. Cover the bowl and refrigerate for 4 hours.
  3. Preheat the grill.
  4. Remove the steak from the bowl and rub with canola to prevent from sticking on the grill. Grill until medium rare or preferred temperature.
  5. Remove from the grill, plate, then garnish with turnip, green onion, and chili thread.