Japanese Skirt Steak with Miso-glazed Eggplant

Ingredients:
​2 Skirt Steaks

​Marinade:
8 cloves Garlic, finely grated
6 Tbs Red miso
3 Tbs Mirin
3 Tbs Shaoxing wine
1 Tbs Tobanjan (chili bean sauce)
2 Tbs sugar

3 Eggplants (Japanese och Chinese)
3 Tbs Canola oil (or vegetable oil)

Miso Glaze
¼ cup white miso ("Shire Miso)
2 Tbs Mirin
1 Tbs Sake (Japanese cooking wine)
1 Tbs sugar

Garnish:
1 Green onion finely sliced (green parts only)
1 Tsp Sesame seeds (preferably toasted)

This is a great grill recipe with strong Japanese flavors. The charred Eggplant and Skirt Steak combined with the smoothness and sweetness of the Miso makes a perfect dinner course. It is easy to make and fast to serve which makes it perfect when hosting guest. Getting a good Skirt Steak cut is key since Skirt Steak needs to be cooked to medium-rare to have great texture. If you cook it to rare, it is too raw and chewy, if you overcook it - it is tough and dry..  
Start the preparation by finely mincing the garlic. To make the skirt steak marinade, mix together the Garlic, Red miso, Mirin, Rice Wine, Tobanjan, and sugar in a bowl. Make sure it gets thoroughly mixed.

​Trim the Skirt Steaks. Remove some of thicker parts of fat and try to remove as much of the silver-skin as you can. pan. Lay the skirt steak in the marinade and flip it a couple of  times to generously coat all over. Vacuum-seal and marinate the steak for a minimum of 1 hour in the fridge. Turn a couple of times.

​Start by trimming both ends of each eggplant so you have pieces of similar size. Slice the eggplants in half.
Combine the Miso Glaze ingredients and whisk to combine and remove lumps. Taste the glaze. If you want a sweeter glaze, add more sugar.

Set up the grill for two heat-zones. One side should be set to medium (eggplant) and the other to searing hot (Skirt Steak). 
It's important only to use medium heat for the eggplant because otherwise it will char too much before it cooks through.

​While the grill is heating up, brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
When the grill is heated on both sides, start with placing the eggplant cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
​After 4 minutes, turn the eggplants over, and cook for an additional 3 to 4 minutes. While it is cooking, use a brush to spread a generous amount of Miso Glaze on the cut side of each eggplant. When the eggplant is squishy and soft, turn over on final time and caramelize the miso-glaze side for 30 seconds.
Remove eggplants from grill, garnish with green onions and sesame seeds.

Two minutes after you put on the eggplants, add the skirt steaks on the grill (on the hot side). Grill the skirt steak for about 3 minutes per side, to medium-rare. The steak might stick to the grill because of the miso, so ease it off carefully. When the steaks are done, let them rest for a few minutes.
Slice the skirt steak thinly and against the grain. Serve with eggplant.