I usually think a good steak needs nothing more than salt and pepper before it goes on the grill. However, umami rich red miso seems to underline the savory quality of the meat, making it a spectacular ingredient to marinate steak. This recipe comes from Christopher Kimball’s “Milk Street Magazine.” I think it works best with a New York strip steak, rather than the skirt steak he suggests in the recipe.
Ingredients
1 ½ lbs New York Strip Steak
2 Tbl unseasoned rice wine vinegar
2 Tbl neutral oil
For the marinade
3 Tbl red miso
1 Tbl soy sauce
1 Tbl chili garlic sauce
1 Tbl sugar
2 tsp sesame oil
2 tsp freshly grated ginger
2 medium garlic cloves, crushed
Instructions
Whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger, and garlic until the sugar dissolves.
Measure 2 teaspoons of this mixture into a small bowl. Add the rice wine vinegar and one tablespoon of oil to the reserved marinade and set aside.
Rub the steak with the remaining marinade mixture, turn to coat, and let the steak stay at room temperature for 15 minutes or up to an hour in the refrigerator.
Fire up a grill or preheat a cast iron skillet, lightly grease it with the remaining tablespoon of oil and cook the steak until it reaches 125°F for medium-rare.
Let the steak rest before cutting it against the grain. Lightly sauce with the reserved marinade before serving.