Miso Steak Recipe

Make marinade and marinate steak

In a medium bowl whisk together 3 tbs white miso, 2 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 4 minced garlic cloves, 1 tsp grated ginger, 1 tbs neutral oil, 1 tsp black pepper and 1/2 tsp kosher salt until smooth. Pat steaks dry and place in a shallow dish or resealable bag. Pour half of the marinade over the steaks (reserve the other half for finishing sauce), rubbing it into the meat. Marinate in the refrigerator for 30 minutes to 2 hours (45–60 minutes recommended).

Cook the steaks

Remove steaks from fridge 20 minutes before cooking to come toward room temperature. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil to pan. Sear steaks 2.5–3 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), adjusting time for thickness and desired doneness. If pan gets very smoky, reduce heat slightly. During last 30 seconds, spoon a little of the reserved marinade over steaks to glaze. Transfer steaks to a cutting board, tent loosely with foil and rest 5–8 minutes before slicing against the grain into 1/4-inch slices.

Rinse 1.5 cups short-grain brown rice under cold water until water runs mostly clear. Combine rinsed rice, 3 cups water and optional 1/2 cup dashi or vegetable broth in a medium saucepan. Bring to a boil, then reduce to low, cover and simmer 40–45 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes.

Meanwhile, in a small bowl whisk together 1.5 tbs white miso, 1 tsp sesame oil and 1 tsp toasted sesame seeds. After rice has rested, fluff with a fork and fold in the miso mixture and sliced scallion. Taste and adjust seasoning — add a pinch of salt or a dash of soy sauce if desired. Keep warm until plating.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 8 oz greens (broccolini or baby bok choy or baby greens suitable for roasting) with 1 tbs olive oil, 3 thinly sliced garlic cloves, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Spread in an even layer.

Roast for 8–12 minutes until edges are lightly browned and garlic is golden. If using delicate baby greens, reduce to 6–8 minutes. Remove from oven and keep warm. For broccolini or bok choy, you may sear in the pan 1 minute after roasting for extra char.

Combine 2 cups julienned or shredded carrots and 1 cup cooked shelled edamame in a bowl. In a small bowl whisk together 2 tsp rice vinegar, 1 tsp white miso, 1/2 tsp sugar or honey, 1 tsp sesame oil and 1/4 tsp salt until smooth. Toss dressing with carrots and edamame. Sprinkle 1 tsp toasted sesame seeds on top and refrigerate until ready to plate (can be made 30 minutes ahead).

Whisk 2 tbs white miso with 2 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 2 tsp neutral oil and 1 tsp honey or maple syrup until smooth. Add 1 tsp warm water to loosen to a pourable consistency. Stir in 1 tsp toasted sesame seeds. Taste and adjust balance — a little more vinegar for acidity or honey for sweetness.

Toast 3/4 cup puffed brown rice lightly in a dry skillet over medium heat 1–2 minutes to warm and bring out nutty aroma (careful — it can burn quickly). Remove from heat. Thinly slice 2 scallion stalks and have 1 tsp toasted sesame seeds ready.

Divide miso brown rice between 2 plates (about 3/4 cup cooked rice each). Arrange garlic roasted greens to one side and a scoop of carrot & edamame salad on the other. Fan sliced miso-glazed steak over the rice or alongside. Drizzle miso-sesame dressing lightly over steak and greens (reserve some for the salad if desired). Sprinkle puffed brown rice over the whole plate for crunch, scatter sliced scallions, microgreens and remaining toasted sesame seeds. Serve immediately.