Skirt Steak with Shiso-Shallot Butter

Steak and compound butter is a timeless pairing, and this version from Tyler Florence takes it up a notch with Korean pantry staples. Skirt steak is marinated in a blend of soy sauce and gochujang—a fermented chile paste with fruity, spicy notes. Grilling the steak enhances the gochujang’s natural smokiness, creating a deeply flavorful crust. Florence’s compound butter, infused with chopped shiso (also known as perilla leaves), brings bright, anise-like notes that contrast beautifully with the rich, jammy sweetness of slow-cooked shallots. When that final pat of shiso-shallot butter slowly melts over the meat before serving, it adds a delicious richness and umami. Serve with cooked rice and homemade or store-bought kimchi for an extra punch.

What is shiso?

Shiso is an aromatic herb used in many Asian cuisines, including Japanese, Korean, and Vietnamese. Also known as perilla leaves, shiso belongs to the mint family and has a citrusy flavor with notes of anise, cinnamon, and mint.

Where can I buy shiso leaves?

You can buy shiso leaves at most Asian grocery stores. They are often labeled and sold as perilla leaves.

Notes from the Food & Wine Test Kitchen

Most skirt steaks have a thinner end that can easily overcook and become tough. To prevent this, position the thinner end toward the cooler side of the grill while placing the thicker end directly over the hottest part for even cooking. You could also make this recipe with hanger or flank steak, but the grill time will be slightly different depending on the cut.

Suggested Pairing

Try this umami-packed steak dinner with a lightly herbal Cabernet Franc, like Lieu Dit Santa Ynez Valley.

Make ahead

Wrap compound butter log tightly in plastic wrap, and store in an airtight container for up to one week. Cover and store marinade in the refrigerator up to 12 hours in advance.