Victor knows something fun is going to happen when I start channeling my inner Mad Scientist in the kitchen by early afternoon—it almost always means dinner is going to be a little off-script. And, as usual, he was right.
I had just flipped through the latest Food & Wine magazine and spotted a recipe for Skirt Steak with Shiso-Shallot Butter that instantly got the wheels turning. Sweet, spicy, umami-rich—basically my love language on a plate. We’d just come back from shopping and had a fridge full of options, though skirt steak wasn’t one of them. No problem. I grabbed a chicken breast and started chopping.
The shallot butter was supposed to have shiso, which I didn’t have, so I chopped up some basil and mint… and promptly forgot to add them. But when I tasted the butter as-is, it was already fantastic, so I called it a win and moved on. For once, I stuck pretty close to the marinade recipe—small miracle!
Shallot Butter
- 2 tablespoons extra-virgin olive oil
- 1 cup shallots, finely chopped
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/4 cup unsalted butter, softened
- 1 tap pepper
- salt, to taste – but probably won’t be necessary
Sauté shallots, stirring occasionally, until softened and starting to brown, 6 to 10 minutes. Add soy sauce and rice vinegar, and cook, stirring often, until liquid is mostly evaporated and mixture has a jamlike consistency, 2 to 3 minutes. Transfer shallot mixture to a bowl, and chill in refrigerator, about 20 minutes.
Add softened butter and pepper to shallot mixture; stir well until fully combined. Place in a small container and chill until firm.
Marinade
- 3 scallions, thinly sliced, plus more for garnish
- 1/2 cup soy sauce
- 2 tablespoons light brown sugar
- 2 Thai chili peppers, thinly sliced
- 2 tablespoons gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 1/2 tablespoon crushed red pepper
- 2 teaspoons grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon black pepper
Whisk together scallions, soy sauce, brown sugar, Fresno chili, gochujang, rice vinegar, sesame oil, garlic, crushed red pepper, lemon zest and juice, ginger, and black pepper in a medium bowl until combined. Transfer 1/3 cup marinade to a small bowl; set aside for finishing the dish. Pour remaining 1 cup marinade into a container and add your protein of choice. Marinate for at least an hour.
The verdict? That shallot butter stole the show. It paired perfectly with the marinade—deep, rich, with just the right balance of sweet and heat. Nothing overwhelmed, nothing got lost. Just… harmony.
And since I’ve got a couple of steaks waiting in the fridge for tomorrow, guess what’s making a repeat appearance? That butter. Probably on the roasted potatoes, too. Maybe even vegetables if I’m feeling generous.
Because in our kitchen, there’s no such thing as too much of a good thing.
And it definitely was a good thing!
The steak was dusted simply with Aleppo pepper and black pepper before grilling. The potatoes ended up being basic Parsley Buttered Potatoes and the veggies grilled with shallots and olive oil along with the steak.
A very simple and totally excellent dinner.