Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

Balsamic isn’t an ingredient that you’d typically find in Asian cooking, but I like to play around with ingredients to create unexpected flavor combinations. I chose to use it for flavor in two places in my recipe for balsamic soy skirt steak with balsamic fish sauce onions.

When I’m looking for sweetness in a dish, I don’t always reach for sugar. I like to get creative and substitute other ingredients that will amplify flavor while providing that sweetness, like balsamic. In this case, soy sauce combines with the balsamic in a marinade. The flavors contrast with one another while working well with each other. The balsamic lends an acidity and sweetness while the soy provides saltiness.

You want to use a marinade to help break down tougher proteins like beef or lamb. Let this marinade sit for three to four hours or even overnight to impart its flavors. The longer the steak stays in the marinade, the more flavorful and tender it will be.

We’re going to top this steak with delicious onions glazed in balsamic and fish sauce. The goal is to balance the whole dish with saltiness, sweetness and acidity. In Asian cuisine, it’s very typical to marry these profiles. Caramelizing onions brings out their natural sweetness, and fish sauce adds umami and saltiness to the dish. Using the balsamic adds sweetness and acidity.

I wanted to give this dish my own spin by using Asian ingredients, like fish sauce and palm sugar, combined with an ingredient from Italy to create something unique and delicious.