So happy to be back this week kicking off another video recipe with this Char Siu Skirt Steak Recipe with Sweet Garlic Udon Noodles. I know, I know I can do some crazy things in this video, but really since my whole site is about “Simple Creations, Chef Inspired” I feel like I have to bring some of that culinary goodness that I grew up on and went to school for. Yes, I like the easy weeknight meals too for the family, but when I do these “Soigne” videos I try to bring my culinary chops with’em! Hopefully you won’t think this recipe is too crazy, at least not as crazy as last weeks’ homemade lobster tortellini with brown butter.
I like to use fancy words when naming my recipe so I totally understand where Char Siu Skirt Steak Recipe with Sweet Garlic Udon Noodles can freak you out a little bit, but honestly this is way easier than it sounds. We are talking about a simple marinated steak that is cooked on coals and served up with an incredibly simple to make noodles dish. Over-naming recipes came from my time in the restaurant industry. You see every day we would have a staff line-up meeting where the chef, or the sous chef, got together with the wait staff and front-of-house staff and told them any changes to the menu and what the specials were. When you are describing these dishes you are giving them the most finite details of the dish making them sound ridiculously elegant, for example: “Tonight we are serving up a free-range pan roasted Frenched chicken breast with a truffle butter jus and potatoes Lyonnaise.” Sounds a bit classy right? Well let’s break that down into normal every jargon shall we? What I really said was,” A chicken breast that has the skin on with a little of the bone hanging out. The bird eats whatever it wants in an open field, and after it’s cooked we take some herb butter and mix it in with the leftover drippings in the pan and then serve it alongside some sliced potatoes that have onions and a little vinegar in them.” See what I’m saying on over-naming them? None of what I was making that night was too crazy at all, it just sounds really crazy.
So, now that naming recipes is out of the way, let’s chat a bit about this Char Siu Skirt Steak Recipe with Sweet Garlic Udon Noodles. Char Siu is a marinade consisting of red tofu or soy bean paste along with a few other goodies in there like garlic, ginger, hoison, honey and fish sauce. It’s a very simple recipe but incredibly delicious, in fact I’m pretty sure you’ve at least seen char siu. Have you ever seen those reddish pink ribs or pork? Yeah this char siu marinade recipe is the same thing, but instead of doing it on pork I did on a skirt steak because heck why not?! I also thought it would be cool to cook the steak directly on the coals inside of a grill or fire pit. There is nothing really extra added to this recipe by doing so, it just maybe gives it a little more charcoal flavor and a lot of direct heat since you’re touching the coals directly.
Once the steak is done cooking, which I did for a total of about 6 minutes since it’s very thin, I removed it from the grill and let it rest for a few minutes. You should actually let all steak rest after it’s done cooking so that all the juices can soak back into the meat. Let me put it this way, if you slice open your steak and steam comes pouring out, then you’ve failed! So let it sit for a few minutes and then slice it up against the grain!
Lastly, I made a really simple sweet garlic udon noodles side dish to go along side of the meat. It’s an incredibly easy combination of butter, garlic, brown sugar, soy and chicken stock. You toss the cooked udon noodles in there and mix them up for a really nice tasty noodles side dish. I finished them off with some sprouts and julienne sliced green onions.
Well that’s all I got for today, hope you dig the video and recipe for this Char Siu Skirt Steak Recipe with Sweet Garlic Udon Noodles! See ya later!
Char Siu Skirt Steak Recipe with Sweet Garlic Udon Noodles
For the Steak:
- ½ cup of red miso paste
- 3 tablespoons of hoison sauce
- ¼ cup of honey
- 3 tablespoons of mirin rice cooking wine
- ½ teaspoon of fish sauce
- ¼ cup of soy sauce
- ¼ cup of sesame oil
- 5 finely grated cloves of garlic
- 1 teaspoon of finely grated fresh ginger
- 1 ½ pounds of skirt steak
For the Noodles:
- 1 ounce of unsalted butter
- 10 finely minced cloves of garlic
- 2 packed tablespoons of light brown sugar
- 1/3 cup of chicken stock
- 3 tablespoons of soy sauce
- 8- ounce package of cooked and cooled udon noodles
- sprouts and julienne green onions for garnish
- Steak: In a medium size bowl whisk together the miso paste, hoison, honey, mirin, fish sauce, sesame oil, garlic and ginger until combined. Next submerge the skirt steak completely covering it on all sides. The marinade is thick so this should be no problem. Marinate over night or for at least 12 hours.
- Make hot coals for organic lump charcoal in a grill. Once coals are made place the meat directly on the coals and cook for 2 to 3 minutes per side for a medium-rare internal temperature or until the desired internal temperature is achieved. Remove from the grill and rest for 4 to 6 minutes before thinly slicing. Drizzle a little honey and soy over top before serving.
- Noodles: In a large saute pan on medium heat add in the butter and cook the garlic just until done, about 2 minutes.
- Next, add in the brown sugar and cook while stirring for 2 more minutes.
- Add the chicken stock and soy sauce and cook over medium heat for 3 to 4 minutes.
- Add the noodles and coat in the sauce.
- Transfer the noodles to a bowl and garnish with sprouts and green onions. Serve alongside char siu steak.