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.
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