Soy-and-Cola-Marinated Steak

• portions: 4 servings

Ingrédients

6 garlic cloves, finely grated

1 12-oz. can or 1½ cups cola

½ cup white miso

⅓ cup soy sauce

2 lb. skirt steak, cut into 6"-long sections

Vegetable oil (for grill)

3 scallions, pale and dark green parts only

1 medium Fresno chile, thinly sliced

Instructions

Mix together 6 garlic cloves, finely grated, one 12-oz. can or 1½ cups cola, ½ cup white miso, and ⅓ cup soy sauce in a 1-gal. resealable plastic bag or large baking dish. Add 2 lb. skirt steak, cut into 6"-long sections, to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours. (Marinate at least 4 hours if you can.)

Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove steak from marinade, letting excess drip back into bag or dish; discard marinade. Grill steak, turning every 2 minutes or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), 5–7 minutes. Transfer steak to a cutting board and let rest 10 minutes.

Meanwhile, cut 3 scallions, pale and dark green parts only, crosswise into 2"–3" pieces; cut each piece in half lengthwise, then in half or thirds again to create matchsticks. Combine scallions and 1 medium Fresno chile, thinly sliced, in a medium bowl of ice water and let sit 5 minutes. Drain; transfer to a kitchen towel or paper towels and pat dry.

Thinly slice steak against the grain. Arrange on a rimmed platter and drizzle juices from cutting board over. Top with scallions and chile.