Wasabi-Miso Marinated Flank Steak

Becky Luigart-Stayner; Jan Gautro

Although you may need to make a trip to the Asian market to pick up miso and mirin, look for wasabi powder in your supermarket's spice aisle; it's much milder than the kind found in Japanese markets.

Yield: 4 servings (serving size: 3 ounces steak)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 34%
  • Fat: 9.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 25.2g
  • Carbohydrate: 9g
  • Fiber: 0.9g
  • Cholesterol: 57mg
  • Iron: 2.4mg
  • Sodium: 817mg
  • Calcium: 20mg

Ingredients

  • 1/4 cup yellow miso (soybean paste)
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup dry white wine
  • 1 tablespoon wasabi powder
  • 1 tablespoon rice vinegar
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray

Preparation

  1. Combine first 5 ingredients in a small bowl; stir well with a whisk. Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
  2. Prepare grill or broiler.
  3. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray. Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
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