By Riki Shore
It doesn’t take a culinary genius to figure out that grilled steak is an easy and delicious summer dinner – as natural as sliced watermelon or homegrown tomatoes sprinkled with sea salt as the mercury rises. Bon Appetit just did a whole issue on grilling meats, so I won’t beat you over the head with instructions on how to best prepare your steak of choice.
This recipe is inspired, like the recent Miso Broccoli post, by Harumi Kurihara’s cookbook Everyday Harumi. It uses the same miso marinade, but the steak is most delicious if you take the time to marinate it overnight. Slice it thin and serve it with extra miso sauce and grilled vegetables. I like to sprinkle shichimi togarashi, the seven-spice mixture available at Japanese markets, on my steak, but I’d recommend going easy if you’re serving to kids. The heat can creep up!
1 1/3 cups miso paste
1/2 cup sake
1 cup mirin
1/3 cup sugar
1. Combine all ingredients in a heavy-bottomed saucepan over medium heat.
2. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 15 minutes. Stir occasionally to prevent scorching.
3. Remove, cool, use right away or refrigerate for up to 3 weeks.
16 ounces New York strip steak
Kosher salt and freshly ground black pepper, to taste
1. Sprinkle the steak liberally with salt and pepper.
2. Place the steaks in a Ziploc bag with about 2 tablespoons of the miso marinade. Close the bag securely and mash the steaks around until they are completely coated with the miso. Marinate, refrigerated, at least 12 hours or overnight.
3. Bring the steak to room temperature before cooking. Heat a grill pan over medium high heat, or prepare an outdoor grill. Grill steaks to your liking, about 4 – 5 minutes per side for medium-rare. If you’re using an instant-read thermometer, cook to 125 – 130 degrees for medium-rare.
4. Let steaks rest 10 – 15 minutes, then slice thinly. Drizzle steaks with extra miso marinade and sprinkle with shichimi togarashi.