Grilled Miso-Glazed Flat Iron Steak

Simple and quick to assemble, this is a definite crowd pleaser with unusual flavors and a nice balance of sweet and salty.

Grilled Miso-Glazed Flat Iron Steak i
Eve Turow for NPR
Grilled Miso-Glazed Flat Iron Steak
Eve Turow for NPR

Makes 4 to 6 servings

1/2 cup soy sauce

1/4 cup sesame oil

1/4 cup hatcho miso (deep red)*

1/8 cup mirin*

1 tablespoon grated fresh ginger

2 cloves garlic, grated

1/4 cup light brown sugar

2 pounds flat iron steak

*Available in supermarkets, specialty food stores and/or Asian supermarkets.

Prepare the marinade by combining all ingredients but meat. Pour half of the marinade into a dish or plastic sealable bag, then place the steak on top and pour in the remaining marinade, covering the steak. Refrigerate for at least 2 hours. (If making this recipe with only an hour to marinate, save the marinade after removing the meat to later reduce and use as accompanying sauce).

Heat the outdoor grill to high, or if you have a thermometer, 400 degrees. When it is hot, place the steaks on the grill for approximately 4 minutes on each side. Let the meat rest on a plate or cutting board for at least 5 minutes before slicing. If you wish, take the reserved marinade and heat in a saucepan on high until it thickens. Pour into a gravy boat and serve with the steak. Slice steak 1/4- to 1/2-inch thick and serve hot.



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