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).
6 tablespoons white miso
6 tablespoons unseasoned rice vinegar
4 1/2 tablespoons toasted sesame oil
3/4 teaspoon red chile flakes
1 1/2 teaspoons grated or minced garlic, divided
1 1/2 teaspoons grated fresh ginger, divided
1/4 teaspoon sugar
1 pound flank steak
6 cups torn butter lettuce (about 1 head)
1/2 cup thinly sliced radishes (about 2 oz.)
How to Make It
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.