Recipe created by Joseph Phelps Executive Chef Brian Sutton
Serves 4

Ingredients:
24 oz cleaned skirt steak
4 oz white Miso
4 oz sake
4 oz soy sauce
4 oz brown sugar

Salsa Verde:
1 Shallot
1 Bunch Parsley
1 Bunch Cilantro
1 Cup extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
½ Teaspoon Salt

2 Bunches Spring Onions

Method:
Mix the miso, sake, soy sauce and sugar together in a blender until smooth and homogenized, then pour over cleaned skirt steak and marinate for 2 hours.

Peel and finely dice the shallot, finely chop the parsley and cilantro, add the salt, olive oil and red wine vinegar and mix all together. Reserve mixture in a refrigerator.

Oil the spring onions and grill over medium heat. Cook until done.

Over high temperature, grill the skirt steak for 2 minutes on each side and then rest for 5 minutes. Slice against the grain (direction) of the meat and arrange on a platter. Top with salsa verde and grilled onions.

Enjoy with Joseph Phelps Insignia or Backus Vineyard Cabernet Sauvignon.

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