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Cook Time:30 minsAdditional Time:2 hrs 40 minsTotal Time:3 hrs 10 minsServings:5Yield:5 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrs 40 minsTotal Time:3 hrs 10 minsServings:5Yield:5 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs 40 mins
Additional Time:
2 hrs 40 mins
Total Time:3 hrs 10 mins
Total Time:
3 hrs 10 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupsake1/4 cup mirin (see Tip)1tablespoonreduced-sodium soy sauce1teaspoonminced fresh ginger1teaspoonsugar2tablespoonswhite miso1 flank steak (about 1 1/2 pounds), trimmed1tablespoonpeanut oil
Cook Mode(Keep screen awake)
Ingredients
⅓cupsake
1/4 cup mirin (see Tip)
1tablespoonreduced-sodium soy sauce
1teaspoonminced fresh ginger
1teaspoonsugar
2tablespoonswhite miso
1 flank steak (about 1 1/2 pounds), trimmed
1tablespoonpeanut oil
DirectionsCombine sake, mirin, soy sauce, ginger and sugar in a small saucepan; bring to a boil over medium-high heat. Remove from heat and whisk in miso until fully dissolved. Let cool.Place steak in a gallon-size sealable plastic bag and pour in the marinade. Turn the bag several times to coat the steak. Marinate in the refrigerator for at least 2 hours or up to 1 day, turning the bag a few times, if possible, to redistribute the marinade.Remove the steak from the marinade (discard marinade) and let it stand on a plate at room temperature for 40 minutes.Position oven rack about 3 inches from the heat source; preheat broiler to high. (Or preheat a grill to medium-high.)Pat the steak dry and brush with oil. Place on a broiler pan (or directly on the grill rack) and cook, flipping once, until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 3 to 6 minutes per side, depending on thickness. Transfer the steak to a clean cutting board and let rest for 5 minutes. To serve, cut diagonally across the grain into 1/4-inch-thick slices.TipsMake Ahead Tip: Marinate the steak in the refrigerator for up to 1 day.Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. It will keep for several months in the refrigerator. An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, March/April 2014
Directions
Combine sake, mirin, soy sauce, ginger and sugar in a small saucepan; bring to a boil over medium-high heat. Remove from heat and whisk in miso until fully dissolved. Let cool.Place steak in a gallon-size sealable plastic bag and pour in the marinade. Turn the bag several times to coat the steak. Marinate in the refrigerator for at least 2 hours or up to 1 day, turning the bag a few times, if possible, to redistribute the marinade.Remove the steak from the marinade (discard marinade) and let it stand on a plate at room temperature for 40 minutes.Position oven rack about 3 inches from the heat source; preheat broiler to high. (Or preheat a grill to medium-high.)Pat the steak dry and brush with oil. Place on a broiler pan (or directly on the grill rack) and cook, flipping once, until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 3 to 6 minutes per side, depending on thickness. Transfer the steak to a clean cutting board and let rest for 5 minutes. To serve, cut diagonally across the grain into 1/4-inch-thick slices.TipsMake Ahead Tip: Marinate the steak in the refrigerator for up to 1 day.Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. It will keep for several months in the refrigerator. An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Combine sake, mirin, soy sauce, ginger and sugar in a small saucepan; bring to a boil over medium-high heat. Remove from heat and whisk in miso until fully dissolved. Let cool.
Place steak in a gallon-size sealable plastic bag and pour in the marinade. Turn the bag several times to coat the steak. Marinate in the refrigerator for at least 2 hours or up to 1 day, turning the bag a few times, if possible, to redistribute the marinade.
Remove the steak from the marinade (discard marinade) and let it stand on a plate at room temperature for 40 minutes.
Position oven rack about 3 inches from the heat source; preheat broiler to high. (Or preheat a grill to medium-high.)
Pat the steak dry and brush with oil. Place on a broiler pan (or directly on the grill rack) and cook, flipping once, until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 3 to 6 minutes per side, depending on thickness. Transfer the steak to a clean cutting board and let rest for 5 minutes. To serve, cut diagonally across the grain into 1/4-inch-thick slices.
Tips
Make Ahead Tip: Marinate the steak in the refrigerator for up to 1 day.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. It will keep for several months in the refrigerator. An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, March/April 2014
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Nutrition Facts(per serving)239Calories12gFat1gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
