There’s something magnetic about the sound of a sizzling grill—the aroma drifting through the air, the heat meeting fresh ingredients, the promise of a meal worth gathering for. Stunning dishes like Japanese Skirt Steak with Miso-glazed Eggplant remind us that outdoor cooking isn’t just about feeding people; it’s about creating moments that feel special and taste unforgettable.
Chef Johan Magnusson of Big Swede BBQ brings Japanese inspiration to the grill, pairing tender skirt steak with a silky, caramelized eggplant brushed in a rich miso glaze. Every bite offers a contrast—savory grilled beef with a hint of smokiness alongside vegetables that are both delicate and robust in flavor.
This recipe is all about creating harmony on the plate. The skirt steak is grilled hot and fast to lock in juices, while the eggplant is prepared with care, allowing the glaze to form a glossy, flavorful finish. Miso adds a savory backbone with subtle sweetness, perfectly complementing the steak’s natural richness. Served together, they make for an elegant yet approachable dish that works as well for an intimate dinner as it does for a weekend gathering with friends.
For more food inspiration, check out our recipes and follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore 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 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, brush the cut side of each eggplant with the 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 squishy and soft, turn over one final time and caramelize the miso-glaze side for 30 seconds.
- Remove eggplants from the grill, 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