Dinner Tonight: Miso-Glazed Flank Steak
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.
Miso Glazed Flank Steak
- serves 2 -
Ingredients
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
Procedure
1. Add the miso paste, mirin, soy sauce, sesame oil, chili pepper, and grated ginger to a bowl. Whisk until combined.
2. Add the meat to the bowl and toss until well coated. Let marinate for about 30 minutes, flipping the meat about halfway through.
3. 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.
4. Let the steak rest for a few minutes, and then slice against the grain into 1/4 inch pieces.
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7 Comments:
Where in the US is flank steak cheap? I have read so many great recipes calling for flank steak, referring it to a cheap cut but in South Jersey it's one of the most expensive cuts. Last time I looked around $8 a pound.
DCLSweetspot at 4:58PM on 05/01/09
@DCLSeetspot- I agree.
it was maybe more than $8/lb last time I checked.
I live in St. Louis, MO where things tend to be cheaper than other cities.
This recipe looks very good though.
hmw0029 at 5:56PM on 05/01/09
I wouldn't recommend leaving it in the marinade for too long - miso is strong stuff, and I find that thin cuts like flank can get far too salty if left to marinate for too long.
shoneyjoe at 7:50PM on 05/01/09
You can reduce the salt level by cutt the amount of soy sauce and using a good rice wine to balance out the liquid ratio.
I will be making this soon.
Alan
aholsber at 9:27PM on 05/01/09
related to this recipe, miso-curing meats/fish is actually pretty common (you're supposed to eat small amount of meat with a lot of good-quality rice).
like this:
http://www.kobebeef-shop.com/item/miso.html
They say the best timing to eat is after 3 days of marinating.
Being Kobe beef, this particular one is $100/lb. this makes flank steaks look really cheap :-P
hmw0029 at 9:58PM on 05/01/09
Grew up on chicken, beef, pork, and fish miso marinade and glaze.
Misoyaki butterfish is something my mother cooked regularly -- with her repertoire, meaning maybe once every couple of months. This recipe is similar:
http://mmm-yoso.typepad.com/mmmyoso/2007/03/misoyaki_black_.html
My mother's wasn't very sweet like I've had at restaurants, nor was it extremely salty because she didn't care for salty foods.
I'd love to try Kobe beef marinated in miso...or peanut butter.
Cassaendra at 7:14PM on 05/03/09
I found flank steaks a little over $3/lb in chinese supermarkets in NYC recently.
I made a black miso cod recipe that said to marinate for 3 days. I decided to try one that was marinated for 3 hours and another for 3 days. The difference was minimal, but ultimately preferred the one that was marinated for only 3 hours. And didn't find the fish that was marinated for 3 days overly salty.
Look forward to trying this recipe. I have a piece of flank steak I can use in my freezer and miso paste left from making the cod.
fhonmymind at 2:40PM on 05/04/09