Soy-Maple Glazed Skirt Steak over Jasmine Rice

Soy sauce, ginger and garlic, simmered. 30 min, serves 2.

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 1 lb skirt steak, trimmed
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 2 cloves garlic, grated
• 1 tsp toasted sesame oil
• 3/4 cup jasmine rice
• 1 1/4 cups water
• 2 medium zucchini, sliced on a diagonal
• 2 medium summer squash, sliced on a diagonal
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 cup flat-leaf parsley, chopped
• Salt and black pepper
• 1 tsp toasted sesame seeds, for garnish

Steps

1. Rinse the jasmine rice, then combine with the water and a pinch of salt in a saucepan. Bring to a boil, cover, drop to low, and simmer 12 minutes. Take off heat, keep covered, and let it sit while you do everything else.
2. In a bowl, whisk the soy sauce, maple syrup, rice vinegar, ginger and garlic. Set the steak in it and let it sit at room temp while the rice cooks — 10 minutes is plenty, don't fuss over more.
3. Heat a large skillet over high heat until it's really hot. Lift the steak from the marinade (keep the marinade), pat it dry, and sear 3-4 minutes per side for medium-rare, internal 130F. Move to a board, tent loosely with foil, and let it rest 5 minutes.
4. Wipe the skillet, add the olive oil, and lay in the zucchini and summer squash in one layer. Char 3-4 minutes a side, until blistered and just tender. Tip into a bowl, toss with lemon zest, lemon juice, parsley, salt and pepper.
5. Pour the reserved marinade into the hot skillet and simmer 1-2 minutes, stirring, until it thickens to a glossy glaze — it should coat the back of a spoon.
6. Slice the steak against the grain, spoon the glaze over it, and serve over the rice with the charred squash salad alongside. Scatter the sesame seeds over the steak.