Skirt Steak with Shiso-Shallot Butter

Shiso-Shallot Butter

• 2 tablespoons extra-virgin olive oil
• 5 shallots, finely chopped (about 1 cup)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1/4 cup unsalted butter, softened
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 14 fresh shiso (perilla) leaves or basil leaves, finely chopped (about 1/4 cup)

Skirt Steak

• 3 scallions, thinly sliced, plus more for garnish
• 1/2 cup soy sauce
• 2 tablespoons light brown sugar
• 1 red Fresno chile, thinly sliced (about 2 tablespoons)
• 2 tablespoons gochujang
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 3 garlic cloves, minced (about 1 tablespoon)
• 1/2 tablespoon crushed red pepper
• 2 teaspoons grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon black pepper
• 2 pounds skirt steak (about 1/2 to 3/4 inch thick), halved crosswise if whole

Neutral oil, for greasing

Shiso-Shallot Butter

Cooked rice and kimchi, for serving (optional)

1. Make the shiso-shallot butter: Heat oil in a medium skillet over medium. Add shallots, and cook, stirring occasionally, until softened and starting to brown, 6 to 10 minutes. Add soy sauce and rice vinegar, and cook, stirring often, until liquid is mostly evaporated and mixture has a jamlike consistency, 2 to 3 minutes. Transfer shallot mixture to a medium bowl, and chill in refrigerator, about 20 minutes.
2. Add softened butter, pepper, and salt to shallot mixture; stir well with a rubber spatula until fully combined. Stir in shiso or basil leaves until fully combined. Transfer butter to a sheet of plastic wrap, and roll into a small log about 2 inches in diameter. Chill until firm enough to slice, at least 1 hour.
3. Make the skirt steak: Whisk together scallions, soy sauce, brown sugar, Fresno chile, gochujang, rice vinegar, sesame oil, garlic, crushed red pepper, lemon zest and juice, ginger, and black pepper in a medium bowl until combined. Transfer 1/3 cup marinade to a small bowl; set aside. Pour remaining 1 cup marinade into a large ziplock plastic bag, and add skirt steak. Seal bag, and massage marinade into meat. Chill for at least 1 hour or up to 12 hours.
4. Preheat grill to medium-high (400°F to 450°F). Grease grill grates with neutral oil. Remove steak from marinade; discard excess marinade. Place steak on oiled grates; grill, uncovered, turning once, until charred and a thermometer inserted into thickest portion of steak registers 130°F (medium-rare), 3 to 5 minutes per side, or until desired degree of doneness. Remove steak from grill. Top with a pat of shiso-shallot butter; let rest for about 5 minutes, allowing the butter to melt. Slice steak against the grain, and drizzle with reserved marinade. Top with additional shiso-shallot butter as desired, and garnish with scallions. Serve steak over rice with kimchi, if desired.