I had a whole heap of miso, thanks to a recent infatuation with miso soup. But one cannot subsist on miso soup alone. What else was I supposed to do with the stuff? At the Asian market I had also picked up some fine-looking flank steak, not because I had any ideas, but because it was incredibly cheap. It never really cross my mind that I could combine the two until my wife pointed out this recipe from Chocolate and Zucchini.
The glaze is a mixture of regular Asian pantry staples and a whole heap of miso. It couldn't be much simpler. Just mix together the marinade, and toss the meat in for a quick dip. She recommends only 30 minutes, though a few hours would probably make it even better. The former worked fine for me. Then it's just tossed on a hot grill or iron skillet and cooked to desired doneness. The outside of the meat becomes slightly sweet and highly aromatic. It's a nice way to dress up a cheap cut.
- 1 tablespoon miso paste, I used shiro-miso
- 1 tablespoon mirin
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili pepper
- 1/2 inch piece of ginger, grated
- Flank steak, 9-ounce
- Canola oil
Add the miso paste, mirin, soy sauce, sesame oil, chili pepper, and grated ginger to a bowl. Whisk until combined.
Add the meat to the bowl and toss until well coated. Let marinate for about 30 minutes, flipping the meat about halfway through.
Set a grill pan or iron skillet over high heat. Add the meat and cook for about 2 minutes per side. This will depend on the thickness of your flank steak. If you have very thick ones, then cook it on the grill pan and then finish it in a 400 degree oven for 5 to 10 minutes.
Let the steak rest for a few minutes, and then slice against the grain into 1/4 inch pieces.