Marinated Flank Steak with Miso Butter

I’ve been meaning to grill up a delicious steak all summer long. Yes, I know grilling season is well underway, but apartment living here in Singapore has really cramped my grill game. I only occasionally whip out the grill pan for veggies here and there, but rarely use it for actual meat - it just doesn’t do the protein justice!

Marinated Flank Steak with Miso Butter

But today’s Cooking America recipe for the state of Nevada required a steak recipe (more specifically, a chateaubriand, but I improvised with flank steak), so I figured this Marinated Flank Steak with Miso Butter was the ideal opportunity to perfect my indoor grilling skills. And not to toot my own horn or anything, but said skills did not disappoint. This super simple, mega tender, umami-packed recipe will raise the stakes on your steak game.

Marinated Flank Steak with Miso Butter

This recipe is super simple and just requires a little bit of upfront marinating time of at least 30 minutes before grilling. It’s also important to pat off any of the remaining marinade from the steak with a paper towel before grilling to avoid soggy steak - the worst!

Marinated Flank Steak with Miso Butter
Marinated Flank Steak with Miso Butter

Marinated Flank Steak with Miso Butter

Makes 4-6 servings
Prep time: 5 minutes (plus at least 30 minutes for marinating)
Cook time: 10-12 minutes

Ingredients

1 flank steak, about 1-1/2 lbs
3 tbsp white miso paste
2 tbsp low sodium soy sauce or coconut aminos
2 tbsp mirin
1 tbsp sesame oil
1 tbsp sriracha
2 cloves garlic, smashed
1-inch knob ginger, peeled and sliced
Freshly ground black pepper
4 tbsp butter, room temperature
Green onions & sesame seeds for topping (optional)

Directions

1. In a bowl, whisk together 2 tablespoons miso paste, soy sauce, mirin, sesame oil, sriracha, garlic, ginger and black pepper in bowl. Place flank steak in deep glass container with a lid or a large ziptop back, cover with marinade. Place steak in the refrigerator to marinate for at least 30 minutes, or up to 24 hours.

2. When you’re ready to grill, remove steak from marinade, patting away any extra moisture with a paper towel - you want the steak to be as close to dry as possible before grilling. Grill the flank steak over medium-high heat (either in a grill pan or on an actual grill) for 2-3 minutes per side for medium rare doneness. Remove flank steak from heat and let it rest for 5-10 minutes before slicing. While the steak is resting, make your miso butter. In a bowl, mix together room temperature butter and the remaining miso paste until combined.

3. Slice the flank steak against the grain and serve topped with a bit of miso butter, green onions and sesame seeds.


Related Recipes