MasterChef Jr Grilled Skirt Steak

Check out Liya's winning recipe from MaterChef Jr. This Grilled Skirt Steak recipe features vegetable tempura, charred corn, and soy ginger steak sauce.


Skirt Steak:

  • 1 Beef Inside Skirt Steak (cut into 4-4 oz. portions)
  • 1/2 cup Soy sauce 
  • 2 Tbsp. Chili oil
  • 2 Tbsp. Mirin
  • 1 Tbsp. Honey 
  • Salt & Pepper to taste

Steak Sauce:

  • 1/2 yellow onion, diced 
  • 2 cloves Garlic, minced 
  • 3/4 cup Beef stock 
  • 1 Tbsp. Soy sauce 
  • 1 Tbsp. Mirin 
  • 1 Tbsp. freshly grated ginger 
  • 1 Tbsp. grape seed oil

Vegetable Tempura:

  • 4 oz. Maitake mushrooms 
  • 4 Baby romanesco cut in half
    Can substitute with 4 baby cauliflower cut in half
  • 12 Shishito peppers 
  • 1 Japanese eggplant, cut into rounds 
  • 1 cup Broccoli florets 
  • 2 cups tempura flour
  • 1/2 cup Sparkling water 
  • 1 cup All-Purpose flour 
  • 3 Ice cubes 
  • Salt to taste 
  • 3 cups Vegetable Oil (for frying) 
  • Togarashi pepper to taste

Charred Corn with Spicy Mayo:

  • 3 ea. Corn on the cob
  • 1/2 cup prepared mayonnaise 
  • 1 Tbsp. Soy sauce 
  • 1 tsp. Chili oil 
  • 1 Tbsp. Yuzu juice 


  • Micro Cilantro


Skirt Steak:

  1. Marinate steak: Add soy, honey, mirin, chili oil, salt, pepper in a medium bowl, whisk to combine. Add in steak and toss to combine make sure the steaks are evenly coated with marinade, refrigerate for at least 30 minutes. 
  2. Heat a cast iron grill plate on high heat until hot, brushing the grill plate with grape seed oil. 
  3. Grill the steaks over medium heat for about 10 to 15 minutes or until internal temperature reaches 145° F. Remove from grill and let rest for at least 5 minutes before serving. 

Steak Sauce:

  1. Heat grapeseed oil in a small saucepan over medium low heat.  Add diced onion and garlic, cook until tender about 3 minutes. Add mirin and beef stock and bring to a simmer. Reduce by half. Add soy sauce and keep cooking until sauce thickens slightly. Finish with freshly grated ginger.

Vegetable Tempura:

  1. Heat Oil over medium heat in a medium stock pot. Place all your vegetables on a sheet tray.
  2. Make tempura batter: whisk tempura flour with cold sparkling water and a few ice cubes. 
  3. Place all purpose flour into a shallow bowl.
  4. Dip vegetables one by one in all purpose flour followed by tempura batter then fry at 325° F until golden and crispy about 3 to 4 minutes. 
  5. Remove from the fryer onto a paper towel and season with salt and togarashi. 

Charred Corn With Spicy Mayo:

  1. Heat a grill plate on high heat until hot. Char corn on all sides for about 10 minutes. Carefully cut corn kernels off the cob and add to a large bowl. 
  2. Whisk mayonnaise, soy sauce, chili oil and yuzu juice in a small bowl, combine with corn mixture, and season with salt to taste. 


  1. To plate, spoon corn into center of a round plate, top with skirt steak, arrange tempura all around one side of the plate and spoon the steak sauce onto the opposite side. 
  2. Garnish with micro cilantro.


Nutrition information per serving, 4 servings: 867 Calories; 47.0 g Total Fat (9.1 g Saturated Fat; 0.6 g Trans Fat; 18.1 g Polyunsaturated Fat; 12.0 g Monounsaturated Fat); 84 mg Cholesterol; 1800 mg Sodium; 77 g Total Carbohydrate; 9.9 g Dietary Fiber; 14.9 g Total Sugars; 2.2 g Added Sugars; 39 g Protein; 59.5 mg Calcium; 5.5 mg Iron; 1083 mg Potassium; 8.1 mcg Vitamin D; 0.7 mg Riboflavin; 20.2 mg Niacin; 1.1 mg Vitamin B6; 2.5 mcg Vitamin B12; 475 mg Phosphorus; 9.1 mg Zinc; 37.3 mcg Selenium; 84.2 mg Choline