Miso Steak Marinade
Miso Steak Marinade uses Japanese miso, with a savory umami taste with mirin, sugar, mustard, and toasted sesame oil for a rich steak flavor. This steak is PERFECT if you’re making a last minute steak dinner on the grill. The marinade time is short, but produces great flavor and a tender texture—just be careful not to let it sit too long, because the meat will become mealy in texture. Pair this dish with crunchy bread, a fresh salad, and a sprinkle of cilantro.
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
Reposted from July 2021.
Nutrition Facts
Calories: 531kcal, Carbohydrates: 23g, Protein: 39g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 104mg, Sodium: 2263mg, Potassium: 573mg, Fiber: 1g, Sugar: 17g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 4mg