Japanese Skirt Steak with Miso-Glazed Eggplant

Japanese Skirt Steak with Miso-Glazed Eggplant sets the tone for a memorable Valentine’s Day or date night at home. A well-prepared steak has a way of slowing the evening down, and this recipe pairs bold flavor with a refined touch. Developed alongside Chef Johan Magnusson of Big Swede BBQ, this dish blends tender, marinated skirt steak with rich miso-glazed eggplant for a balance of savory depth and subtle sweetness.

Skirt steak shines when cooked hot and fast, making it a natural fit for your TrueFlame grill. High heat creates a beautiful sear while keeping the center juicy and flavorful. Meanwhile, the eggplant caramelizes as the miso glaze melts into every slice, adding contrast and texture to each bite.

The marinade builds layers of flavor without overwhelming the steak, and the glaze brings a smooth finish that complements the grill’s natural char. Serve it sliced and arranged with care, and you have a dinner that feels intentional from the first bite to the last.

TrueFlame grills provide the steady heat and control needed for dishes like this. Precise temperature control lets you sear confidently, while even distribution ensures consistent results across the grates. With the right setup, you can focus less on managing the fire and more on enjoying the moment.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Japanese Skirt Steak with Miso-glazed Eggplant

2 Skirt Steaks

Marinade

8 cloves of 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)

Japanese Skirt Steak with Miso-glazed Eggplant

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 the thicker fat and try to remove as much of the silver skin as you can. Lay the skirt steak in the marinade and flip it a couple of times to coat it generously all over. Vacuum-seal and marinate the steak for at least 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, 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 to use only medium heat for the eggplant, or it will char too much before it cooks through.
While the grill heats, brush the cut sides of each eggplant with oil. Repeat 2 to 3 times to use up all the oil.
When the grill is heated on both sides, place 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 they are cooking, use a brush to spread a generous amount of Miso Glaze on the cut side of each eggplant. When the eggplant is soft and squishy, turn it over one final time and caramelize the miso-glaze side for 30 seconds.
Remove the eggplants from the grill and garnish with green onions and sesame seeds.
Two minutes after you put on the eggplants, add the skirt steaks to the grill (on the hot side). Grill the skirt steaks for about 3 minutes per side to medium-rare. The miso might stick to the grill, so ease it off carefully. When the steaks are done, let them rest for a few minutes.
Slice the skirt steak thinly against the grain. Serve with eggplant.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com