Skirt Steak with Shiso-Shallot Butter

Heat oil in a medium skillet over medium. Add shallots, and cook, stirring occasionally, until softened and starting to brown, 6 to 10 minutes. Add soy sauce and rice vinegar, and cook, stirring often, until liquid is mostly evaporated and mixture has a jamlike consistency, 2 to 3 minutes. Transfer shallot mixture to a medium bowl, and chill in refrigerator, about 20 minutes.

Add softened butter, pepper, and salt to shallot mixture; stir well with a rubber spatula until fully combined. Stir in shiso or basil leaves until fully combined. Transfer butter to a sheet of plastic wrap, and roll into a small log about 2 inches in diameter. Chill until firm enough to slice, at least 1 hour.

Whisk together scallions, soy sauce, brown sugar, Fresno chile, gochujang, rice vinegar, sesame oil, garlic, crushed red pepper, lemon zest and juice, ginger, and black pepper in a medium bowl until combined. Transfer 1/3 cup marinade to a small bowl; set aside. Pour remaining 1 cup marinade into a large ziplock plastic bag, and add skirt steak. Seal bag, and massage marinade into meat. Chill for at least 1 hour or up to 12 hours.

Preheat grill to medium-high (400°F to 450°F). Grease grill grates with neutral oil. Remove steak from marinade; discard excess marinade. Place steak on oiled grates; grill, uncovered, turning once, until charred and a thermometer inserted into thickest portion of steak registers 130°F (medium-rare), 3 to 5 minutes per side, or until desired degree of doneness. Remove steak from grill. Top with a pat of shiso-shallot butter; let rest for about 5 minutes, allowing the butter to melt. Slice steak against the grain, and drizzle with reserved marinade. Top with additional shiso-shallot butter as desired, and garnish with scallions. Serve steak over rice with kimchi, if desired.