Soy-and-Cola-Marinated Steak
This recipe features a flavorful skirt steak marinated in a unique blend of soy sauce, miso, and cola, which tenderizes the meat and adds a sweet, umami depth. Grilled to perfection, it's served with fresh scallions and Fresno chile for a touch of brightness and subtle heat, making for a robust and satisfying main course.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Grill or Grill Pan
- 1 Tongs
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 6 garlic cloves finely grated
- 1 12- oz. can or 1½ cups cola
- ½ cup white miso
- ⅓ cup soy sauce
- 2 lb. skirt steak cut into 6"-long sections
- Vegetable oil for grill
- 3 scallions pale and dark green parts only
- 1 medium Fresno chile thinly sliced
Instructions
- Finely grate the garlic cloves into a large mixing bowl.
- Add the cola, white miso, and soy sauce to the bowl with the garlic; whisk thoroughly until the miso is fully dissolved and the marinade is well combined.
- Cut the skirt steak into 6-inch long sections, then add the steak pieces to the marinade, ensuring they are fully submerged.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat.
- While the steak marinates, prepare your grill for high heat, ensuring the grates are clean and oiled with vegetable oil.
- Remove the steak from the marinade, allowing any excess to drip off, and place it directly on the hot grill.
- Grill the skirt steak for 2-4 minutes per side, depending on thickness, until a nice char develops and it reaches your desired doneness (medium-rare is ideal for skirt steak).
- Transfer the grilled steak to a cutting board and let it rest for at least 5-10 minutes before slicing.
- Thinly slice the scallions (pale and dark green parts only) and Fresno chile.
- Slice the rested steak against the grain into thin strips, arrange on a serving platter, and garnish with the fresh scallions and Fresno chile before serving.
Notes
The cola in the marinade serves a dual purpose: its acidity helps tenderize the skirt steak, while its sugars caramelize beautifully on the grill, contributing to a rich, glossy crust. For best results, ensure the grill is very hot to achieve a good sear quickly without overcooking the thin skirt steak. Rest the steak adequately after grilling to allow the juices to redistribute, ensuring a tender and flavorful bite. Skirt steak is best sliced against the grain to maximize tenderness.