Skirt steak with grilled green onions, eggplant, & nuta barbecue sauce.
ORIGINALLY PUBLISHED IN SUMMER BARBECUE
WRITTEN BY LOGAN CRUMPTON
PHOTOGRAPHY BY JASON STEPHENS
Marinate 1-1/2 to 2 pounds of skirt steak with 1/2 cup Worcestershire sauce for 1 hour. Pat dry, then rub with Texas Beef seasoning blend. Grill on direct heat at 400 degrees for 2 minutes per side; then remove and let rest for 7-10 minutes. In the meantime, place 1 bunch of green onions that have been cleaned and trimmed, along with 2 small eggplants that have been sliced into 1/4-inch-thick planks onto grill over direct heat for about 3 minutes per side. Drizzle with olive oil and season with salt and pepper before turning. Serve with nuta barbecue sauce on the side.
Nuta is a traditional side dish with a fish and green-onion base, miso and mustard pushing the flavors forward. It’s as classic as they come, originating in Japan somewhere around the 17th century. To create a rightly distinctive barbecue sauce that’s sweet, salty, and sour, and that also pairs flawlessly with grilled beef, we removed the main components and centered the attention on the sauce itself which is technically called a “sumiso.”
Nuta Barbecue Sauce
4 Tbsp miso paste
2 Tbsp Chinese mustard
2 Tbsp ponzu sauce
1 Tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp sesame oil
Combine all ingredients in a sealable container. Stir vigorously until sugar has dissolved. Reserve an optional 3 Tbsp for smoked fish dip.