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Red Miso Marinated Steak

Yum

Ingredients

• For the marinade,

• 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

1. In small saucepan over medium heat, whisk miso, mirin, sugar, sake and soy sauce until sugar dissolves and mixture is small. Remove from heat and add garlic, ginger, sesame oil and pepper; cool the marinade to room temperature.
2. 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.
3. Remove steaks from marinade; blot dry with paper towels. Heat grill to high. Grease grill rack with cooking oil or grilling spray.
4. 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 a medium heat and continue grilling to desired doneness (130 degrees F for medium-rare). Let steak rest 10 minutes before slicing.

Notes