Red Miso Marinated Steak
Posted in: Main Dishes, Grilling Tagged: Asian, soy sauce, SummerGrillingRecipeContest, Mirin, grilling, steak, miso, sake
Inspired by the iconic miso-marinated dishes popularized by Nobu, this recipe takes that same sweet-savory, umami-packed marinade and gives it a hearty upgrade with a perfectly grilled steak. It is sweet and savory and so easy to put together.
Ingredients
- 1/4 cup red miso paste
- 1/4 cup mirin
- 3 tablespoons sake or dry sherry
- 3 tablespoons coconut sugar or light brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon ground black pepper
- 1 porterhouse steak
Instructions
- In small saucepan over medium heat, whisk miso, mirin, sugar, sake and soy sauce until sugar dissolves. Remove from heat. Add garlic, ginger, sesame oil and pepper. Remove from heat and cool to room temperature.
- Place steak in zippered plastic bag. Add marinade and seal bag removing as much air as possible. Marinate steak at room temperature for 30 minutes or as long as 2 days in the refrigerator.
- Heat grill to high. Grease grill rack with cooking oil or grilling spray. Remove steaks from marinade. Blot dry with paper towels.
- Grill steak on high heat for 2 minutes. Rotate steak to achieve cross-hatch grill marks and grill another 2 minutes. Turn steak and repeat grilling procedure on other side. Move steak to medium heat and continue grilling to desired doneness (130 degrees F for medium rare). Let steak rest 10 minutes before slicing.
Notes
For the best grill marks and caramelization of the meat, follow the 10-2 rule of searing the meat over high heat pointing one end at 10:00. After two minutes swivel the steak so it now points to 2:00 and sear the same side for another two minutes crating cross-hatch grill marks. Now turn the steak and repeat the 10-2 rule on the other side. It is the best way to bring out the full flavor of the meat.
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