Serves 4
20 min
Miso-Glazed Flank Steak
Recipe GLPR76b4779062bb9d
A Japanese-inspired pan-seared flank steak with a savory-umami glaze made from white miso, mirin, soy sauce, and fresh ginger, finished with a hint of heat from chili pepper and sesame oil. Tender, caramelized beef with a glossy, flavorful coating.
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Ingredients
1 tablespoon white miso paste
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili pepper, crushed or minced
1/2 inch piece fresh ginger, grated
9-ounce flank steak
1 tablespoon canola oil
Directions
In a small bowl, whisk together the white miso paste, mirin, soy sauce, sesame oil, crushed chili pepper, and grated ginger until well combined. Set the glaze aside.
Remove the flank steak from refrigeration 10 minutes before cooking to bring it closer to room temperature. Pat it dry with paper towels.
Heat the canola oil in a large skillet over medium-high heat until shimmering.
Place the flank steak in the hot skillet and sear without moving it for 4 to 5 minutes, until a golden-brown crust forms.
Flip the steak and cook the other side for another 3 to 4 minutes until the internal temperature reaches 145°F for medium-rare.
Brush or spoon the miso glaze evenly over the cooked steak, turning to coat all sides. Allow the glaze to caramelize on the meat for about 1 minute per side, basting as needed.
Transfer the steak to a cutting board and rest for 5 minutes. Slice against the grain into 4 equal portions and serve hot, drizzling any remaining glaze over the sliced meat.
