Harami Skirt Steak from Gyu-Kaku features tender, marinated skirt steak grilled to juicy perfection, showcasing rich, smoky flavors with a slightly charred crust and a succulent, melt-in-your-mouth texture.
Equipments
- Grill (charcoal or gas)
- Grill grate
- Tongs
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk or spoon (for marinade)
- Food-safe gloves (optional)
- Meat thermometer (optional)
- Serving platter
Ingredients
- 1 lb (450g) skirt steak
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon green onions, finely sliced
- 1 teaspoon toasted sesame seeds
- Freshly ground black pepper
When preparing Harami Skirt Steak, choose skirt steak with good marbling for optimal tenderness and flavor. Use soy sauce, mirin, and sake to achieve the authentic marinade balance typical of Japanese grilling. Ensure garlic and ginger are freshly minced to enhance the marinade's depth without overpowering the natural beef flavor. Toasted sesame seeds and green onions provide essential texture and aroma, so add them just before serving. Your homemade Harami Skirt Steak from Gyu-Kaku copycat menu will bring rich, smoky grilled flavors and a melt-in-your-mouth experience right to your table.
Instructions
- Prepare marinade by mixing soy sauce, mirin, sake, sugar, sesame oil, garlic, ginger, green onions, sesame seeds, and black pepper in a mixing bowl.
- Place skirt steak in the marinade, ensuring even coating; cover and marinate for at least 1 hour (up to overnight) in the refrigerator.
- Preheat grill to high heat.
- Remove steak from marinade and let excess drip off.
- Place steak on grill grate over direct heat.
- Grill for 2-3 minutes per side, or until a nice char develops and desired doneness is reached.
- (Optional: Use a meat thermometer to check for doneness.)
- Remove steak from grill and let rest for 5 minutes on a cutting board.
- Slice steak against the grain using a sharp knife.
- Arrange sliced steak on a serving platter and garnish with extra green onions or sesame seeds if desired.
Substitution
When preparing a Harami Skirt Steak copycat from Gyu-Kaku, you can substitute skirt steak with flank steak or hanger steak if skirt steak is unavailable, as they offer similar textures and flavors. If sake or mirin is hard to find, dry sherry or a mixture of rice vinegar and sugar can provide a comparable sweetness and depth. Use a meat thermometer to avoid overcooking, aiming for medium-rare to preserve tenderness. Your grill grate should be well-oiled to prevent sticking and to achieve the signature charred crust. Fresh green onions and toasted sesame seeds add a final touch that enhances the dish's authentic taste and presentation.
Tips
Marinate your skirt steak for a minimum of one hour to deeply infuse flavors and tenderize the meat before grilling. Preheat your grill thoroughly to achieve a perfect sear, which locks in juices and creates the characteristic smoky crust. Use a sharp knife to slice the steak against the grain to ensure maximum tenderness and a melt-in-your-mouth bite. Let your steak rest for at least five minutes after grilling to allow juices to redistribute, preserving its juicy texture on your serving platter.
Nutritions
Harami Skirt Steak from Gyu-Kaku offers a high-protein meal, with approximately 23 grams of protein per 100 grams of cooked skirt steak, supporting muscle repair and growth. The marinade, containing soy sauce, mirin, and sake, adds flavor while keeping sodium and sugar levels moderate. Sesame oil and seeds contribute healthy fats, including beneficial unsaturated fatty acids, which aid heart health. Your meal combines rich nutrients and savory flavors, making it both satisfying and nourishing.
Storage
Store leftover Harami Skirt Steak in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. To prevent drying, wrap the steak slices tightly with plastic wrap or aluminum foil before sealing the container. Reheat gently on a grill or in a pan over low heat to preserve the steak's juicy texture and smoky flavor for your next meal.
Variation or Alternatives
For a variation, substitute skirt steak with flank steak or hanger steak, which also offer rich flavor and tenderness when marinated properly. You can replace mirin and sake with a combination of dry sherry and a splash of rice vinegar to maintain the umami profile if those ingredients are unavailable. Try adding a hint of chili paste or crushed red pepper flakes to the marinade for a spicy kick. To enhance smoky flavors without a grill, sear the steak in a cast-iron pan over high heat, finishing briefly under a broiler for caramelization.
Allergies
Harami Skirt Steak from Gyu-Kaku contains common allergens such as soy sauce, which includes soy and wheat, and sesame oil and toasted sesame seeds, which can trigger sesame allergies. Those with sensitivities to alcohol should be cautious due to the inclusion of sake and mirin in the marinade. If you have any known allergies, ensure to confirm the ingredients with the restaurant to avoid potential allergic reactions.
Why this recipe?
The Harami Skirt Steak at Gyu-Kaku is prized for its tender texture and rich umami flavor, enhanced by a signature marinade that perfectly balances sweet and savory notes. This cut of beef offers a juicy, melt-in-your-mouth experience that stands out among typical steak options. Making a copycat version allows you to recreate the restaurant's bold, authentic taste at home while customizing seasonings to suit Your personal palate. Its popularity stems from both the premium quality of the meat and the perfectly crafted marinade that elevates every bite.