1 Tbsp red wine vinegar
1 ½ Tbsp Cold Mountain Mellow White Miso (or Yamajirushi Koji miso)
1 Tbsp brown sugar (can substitute with honey)
⅛ tsp cayenne pepper
2 cloves garlic, finely minced
Freshly ground black pepper
 

Directions

1.Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl.
Stir until smooth.
2.Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allowto rest at room temperature for about 30 minutes.
3.Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook for about 2minutes. Turn steaks to create nice cross-hatch grill marks. Cook another 2 minutes. Flip steaksand continue cooking until medium-rare to medium on the inside, about 4 more minutes. Allowto rest for 5 minutes before serve.