Sweet-salty white miso makes beef taste wonderfully beefier. Marinate the steak the night before so it's quick to cook the next day. Serve with hot rice if you like.Wine pairing: Mark Ryan 2014 "The Dissident Red" Cabernet Sauvignon Blend (Columbia Valley; $38).

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Credit: Greg Dupree; Styling: Audrey Davis

Recipe Summary test

30 mins
8 hrs 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Whisk together miso, vinegar, oil, and chile flakes in a small bowl. Reserve 1/2 cup. Transfer remaining mixture to a large resealable plastic bag and add 1 tsp. each garlic and ginger.

  • Add sugar and remaining 1/2 tsp. each garlic and ginger to reserved miso dressing; chill until ready to use. Add steak to bag and seal, squishing out air. Carefully turn bag over several times and massage steak to coat well. Chill 8 to 24 hours.

  • Preheat grill to high (500° to 550°). Remove steak from marinade, letting excess drip off, and discard marinade. Grill steak, covered, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

  • Meanwhile, whisk 2 tbsp. water into reserved miso dressing. In a large bowl, toss lettuce and radishes with 3 tbsp. reserved dressing.

  • Thinly slice steak and arrange on a platter with salad. Drizzle with any juices from the cutting board, along with remaining miso dressing.

Nutrition Facts

566 calories; calories from fat 46%; protein 31g; fat 30g; saturated fat 7.4g; carbohydrates 43g; fiber 1.4g; sodium 961mg; cholesterol 77mg.