Miso Steak Marinade
Miso Steak Marinade uses Japanese miso, made from soy, barley and rice–with a savory umami taste of miso with mirin, brown sugar, mustard, black pepper, and toasted sesame oil for a rich steak flavor. This 30-minute marinade is delicious on New York steak, or any steak, and is fabulous grilled for a summer alfreso dinner party.
This Miso Steak Marinade has a rich and deep umami flavor, which is delicious with all cuts of meat. Try it with chicken, pork chops, lamb, and other cuts of beef (tenderloin is amazing!). I love to serve this in the summer months with summer grilling, with the burst miso (savory, with a hint of sweetness and toasty nutty flavor).
Miso Steak Marinade
The grilling process is simple! After marinating the steak (20-30 minutes max), the grilling process includes flipping, basting–repeating the process–until the steak is deliciously caramelized; about 10-12 minutes for medium-rare.
Can soy sauce soften meat?
You’ll start off with the best miso steak marinade made with soy sauce, with a marinating time of 30 minutes!
We use soy sauce in this recipe for a delicious salty pop of flavor, but it can also help soften meat through the marinating process. How this works is the saltiness of the soy sauce, along with the mirin (or cooking wine), helps break down the proteins in the meat, making it more tender.
Miso is best known for being used in miso soup, but miso is also amazing in meat marinades like this Miso Marinated Steak. With different types of miso, we use a white miso, known for its subtle sweetness, mild saltiness, and rich umami flavors. We love it so much, it’s fantastic in this Miso Soup with Soft Boiled Eggs!
This miso steak marinade produces great flavor and a tender texture to the meat. Just be careful not to let it sit too long, because the meat will become mealy in texture.
What you need to make the best miso steak marinade
Miso steak typically involves marinating steak in a blend of miso, cooking wine, soy sauce, garlic, ginger, and a sugar. The miso paste, a fermented soybean paste, provides the signature umami flavor.
Marinade:
- Miso paste: White miso (shite miso) is a type of miso paste that is made from fermented soybeans and rice. It’s light in color (thus, white), and has a milder flavor, due to a short fermentation time.
- Mirin: Japanese cooking wine (mirin) or a rice cooking wine will contribute to the marinade’s sweetness.
- Soy sauce: Provides a savory, salty flavor. Optional to use coconut aminos for gluten-free option.
- Garlic and Ginger: Will add an aromatic depth and flavor.
- Brown sugar: Balances the salty notes of the marinade.
- Optional ingredients: Toasted sesame oil, brown mustard, chili-garlic sauce, or sriracha for more of a kick.
Steak:
- Any of these various cuts will work: Ribeye, New York Steak, sirloin, skirt steak, flank steak, tri-tip, tenderloin, and even ground beef can be used. Ground beef is delicious with this marinade, used in beef bowls.
How to marinate the steak
- Prepare the steak: Rinse and lightly pat dry the steaks, then tenderize with a meat tenderizer (optional), and transfer to a large Ziploc bag. Set aside and allow the meat to come close to room temperature.
- Make the marinade: Whisk soy sauce, miso, mirin, brown sugar, olive oil, sesame oil, mustard, garlic, and ginger in a bowl; pour over steaks and toss in a Ziploc bag to coat.
- Refrigerate – 15-30 minutes (no longer). Reserve remaining marinade.
- Heat grill to high. When hot, remove steaks from the bag and allow excess liquid to drip off. Set on a plate or baking sheet, pat dry with a paper towel, and spray with oil. Place steaks on the hottest part of grill until browned.
- Grilling process: Once seared and browned, flip to sear the other side for 1 minute; reduce the heat to medium-high, or move the steaks to a cooler section of the grill for 4 minutes or so. Baste the steak with the extra marinade, then flip once more.
- Grill for 1-2 minutes, then flip and baste again. Flip and brush every few minutes, until deliciously caramelized; just 10-12 minutes for medium-rare.
- Use an instant-read thermometer. Insert into the thickest part of the meat, until the thermometer reads reads 125°-135° for medium-rare. If the outside of the steaks begin to burn before the inside has come to temperature, move to the cooler section of the grill and continue grilling.
- Rest steaks before slicing and serving hot.
Sandy’s tips and substitutions:
- Want to make the marinade gluten-free? You will have to replace the soy sauce with coconut aminos. Most miso paste is gluten free, but some with mugi miso (barley miso), may contain gluten. Always check the ingredients if you are preparing this marinade gluten-free.
- Use any kind of steak. Ribeye, New York Steak, sirloin, skirt steak, flank steak, tri-tip, tenderloin, and even ground beef can be used. Ground beef is delicious with this marinade, used in beef bowls.
- Other protein options: Use this marinade for chicken, pork, fish, lamb.
- Optional to use red miso. The main difference between white and red miso lies is their fermentation time and the flavor profile.
- What is white miso? White miso has a shorter fermentaion period, and is lighter in color. It has a milder and sweeeter flavor to it.
- What is red miso? Red miso has a longer fermentaion period, and is darker in color with a more salty, pungent umami (mushroom) flavor.
- Marination time: The meat may be marinated for 30 minutes, to an hour, or overnight (but overnight increases the salty flavor).
- Store any leftovers in the fridge in airtight container for up to 5 days. Optinal to freeze the meat after it’s grilled and use later (defrosted) in wraps, salads, or bowls.
Serving steak made with a miso marinade
While you could simply serve the steak with a side, salad, crunchy bread, fresh corn on the cob–I love serving this steak in Miso Steak Bowls over rice. The marinade is also great with other proteins, so I always keep the ingredients on hand.
So for dinner this week, we’ll be serving Miso New York steak with crunchy bread, a fresh salad, and a sprinkle of cilantro on top. I also love to use summer cucumbers for this Asian Cucumber Salad. It’s refreshing and the ultimate summer meal.
More miso recipes to try:
Get the Recipe:
Miso Steak Marinade
Ingredients
- 1 ½ lb steak, we used New York strip, rinsed, patted dry, (about 2 large steaks)
- ½ cup soy sauce
- 2 ½ Tbsp white miso
- 2 ½ Tbsp mirin, or rice cooking wine
- ¼ cup packed brown sugar
- 1 Tbsp dijon mustard
- 1 Tbsp olive oil
- 2 Tbsp toasted sesame oil
- 3 cloves garlic, grated
- 1 1-2 inch piece ginger, peeled and grated
- Black cracked pepper
Instructions
Prepare the steak:
- Rinse and lightly pat dry the steaks, then transfer to a large Ziploc bag. Set aside for about 30 minutes, to allow the meat to come close to room temperature.
Make the miso marinade:
- Whisk soy sauce, miso, mirin, brown sugar, olive oil, sesame oil, mustard, garlic, ginger, and a few cracks of fresh black pepper in a bowl. Pour ¾ of the marinade over steaks and toss in the bag to coat. Refrigerate for 30 minutes (no longer). Reserve remaining marinade.
Grill the steak:
- Heat grill to high. When hot, remove steaks from the bag and allow excess liquid to drip off. Set on a plate or baking sheet, pat dry with a paper towel, and spray with oil. Place steaks on the hottest part of grill until browned, about 1-1½ minutes.
Flip, sear, and baste:
- Once seared and browned, flip to sear the other side for 1 minute; reduce the heat to medium-high, or move the steaks to a cooler section of the grill for 4 minutes or so. Baste the steak with the extra marinade, then flip once more. Grill for 1-2 minutes, then flip and baste again. Flip and brush every few minutes, until deliciously caramelized; just 10-12 minutes for medium-rare.
Use meat thermometer:
- I recommend you use an instant-read thermometer, inserted into the thickest part of the meat, until it reads reads 125°-135° for medium-rare. If the outside of the steaks begin to burn before the inside has come to temperature, move to the cooler section of the grill and continue grilling.
Allow the steaks to rest:
- Rest steaks 8-10 minutes before slicing and serving hot.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I finally found a recipe for summer party, complete with side dish and recommended menu to serve as a set. SO good!!