Beef & Guanciale Recipe

Prepare guanciale

Trim any excess rind from the guanciale and cut into 1/4-inch lardons or small dice. Set aside.

Score and season beef

Pat the steak dry with paper towels. Lightly score the surface of the steak in a crosshatch (optional) to help the marinade penetrate. Season both sides with kosher salt and black pepper and let rest while you make the marinade (10–15 minutes).

Make the marinade: In a medium bowl combine minced garlic, grated onion, white miso, fish sauce, soy sauce, rice vinegar, brown sugar (or honey), lime juice, and neutral oil. Whisk until smooth. If the mixture is too thick to evenly coat the beef, add up to 2 tablespoons of water to loosen to a saucy consistency.

Marinate the beef: Place the steak in a shallow dish or zip-top bag. Pour about two-thirds of the marinade over the steak, massaging it into the meat so it covers both sides. Reserve the remaining third of the marinade for basting/finishing. Refrigerate and marinate for 30 minutes to 2 hours (longer will deepen flavor but avoid more than 6 hours for skirt/flank).

Render the guanciale: Heat a large heavy skillet (cast iron recommended) over medium heat. Add the guanciale pieces and cook, stirring occasionally, until the fat renders and pieces are crisp and golden, about 6–8 minutes. Use a slotted spoon to remove most of the crispy guanciale to a small bowl, leaving the rendered fat in the pan.

Sear the steak: Increase heat to medium-high. Add 1 tablespoon neutral oil if the pan looks dry. Remove the steak from the marinade, letting excess drip off (reserve marinade). Sear the steak in the hot pan 2–3 minutes per side for medium-rare (timing will vary by thickness), pressing briefly so the meat contacts the pan for an even crust. If using a thicker cut, sear the edges 30–45 seconds each. Do not overcrowd the pan — sear in batches if necessary.

Finish in pan: After searing both sides, reduce heat to medium. Add the reserved marinade to the pan and spoon it over the steak as it cooks 1–2 minutes more to glaze and heat through. Baste with rendered fat and glaze to develop a glossy coating and carry the miso-fish flavors into the beef. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest the steak: Transfer the steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes so juices redistribute.

Slice and finish: Thinly slice the steak across the grain into 1/4-inch slices. Return slices briefly to the warm pan with the reserved crispy guanciale for 30–45 seconds if you want them warmed and glossy.

Plate and garnish: Arrange sliced beef on a platter, scatter the crispy guanciale pieces on top, drizzle with reserved pan sauce, a small drizzle of sesame oil, and squeeze a bit more lime if desired. Garnish with sliced scallions, cilantro, and optional chili flakes for heat. Serve immediately.