Miso Marinated Flank Steak Recipes

WASABI-MISO MARINATED FLANK STEAK

Wasabi-Miso Marinated Flank Steak image

Make and share this Wasabi-Miso Marinated Flank Steak recipe from Food.com.

Provided by Hamre Recipes

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup yellow miso (soybean paste)
1/4 cup mirin (sweet rice wine)
1/4 cup dry white wine
1 tablespoon wasabi powder
1 tablespoon rice vinegar
1 (1 lb) flank steak, trimmed
cooking spray

Steps:

Combine first 5 ingredients in a small bowl; stir well with a whisk.
Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
Prepare grill or broiler. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray.
Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.

Nutrition Facts : Calories 206.6, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 152.7, Carbohydrate 1.3, Sugar 0.4, Protein 24.1

MISO-GLAZED SKIRT STEAK

Miso-Glazed Skirt Steak image

This succulent grilled skirt steak recipe would be perfect for your summer cookout.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes

Time 48m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons red wine vinegar
2 tablespoons yellow miso paste
1 tablespoon packed brown sugar
⅛ teaspoon cayenne pepper
2 cloves garlic, finely minced
1 (1 1/2-pound) skirt steak, cut into 4 pieces
freshly ground black pepper to taste

Steps:

Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g

JAPANESE STEAK MISO MARINADE

Japanese Steak Miso Marinade image

From Epicurean.com, this recipe tastes quite authentic! I used a high grade marbleized flank steak (Japanese style) and coarse white miso with cooking sake and did not need to add water to make it cover my steak. The recipe suggests using a minute or flank steak. This may make a great dipping sauce for shabu shabu or yaki niku too!

Provided by COREprojects

Categories Sauces

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons miso
2 tablespoons sake
1 teaspoon chopped garlic
1 teaspoon sugar
1/8 teaspoon pepper
water, as needed

Steps:

Cream miso with sake and then add all other ingredients.
Add steak and marinate for one hour at room temperature, adding water as needed to be sure the steak is completely covered.
Grill or pan-fry. I highly suggest pan-frying with a marbleized steak in a bit of oil to seal in the juices. Enjoy!

Nutrition Facts : Calories 62.9, Fat 1, SaturatedFat 0.2, Sodium 615.7, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 2.1

MISO STEAK

Miso steak image

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Provided by Good Food team

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 6

Ingredients

2 tbsp brown miso paste
1 tbsp dry sherry or sake
1 tbsp caster sugar
2 crushed garlic cloves
300g/11oz lean steak
baby spinach , sliced cucumber, celery, radish and toasted sesame seeds, to serve

Steps:

Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Nutrition Facts : Calories 232 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 32 grams protein, Sodium 0.66 milligram of sodium

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Combine sake, mirin, soy sauce, ginger and sugar in a small saucepan; bring to a boil over medium-high heat. Remove from heat and whisk in miso until fully dissolved. Let cool.
Place steak in a gallon-size sealable plastic bag and pour in the marinade. Turn the bag several times to coat the steak. Marinate in the refrigerator for at least 2 hours or up to 1 day, turning the bag a few times, if possible, to redistribute the marinade.
Remove the steak from the marinade (discard marinade) and let it stand on a plate at room temperature for 40 minutes.
Position oven rack about 3 inches from the heat source; preheat broiler to high. (Or preheat a grill to medium-high.)

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