Miso Steak with Romaine Salad
Miso is magic! As a rub on steak, miso brings out big flavors in beef. Try this Miso Steak recipe when you are in the mood to try a new steak flavor!
4 -6 servings
5 min + 8 hr
- 1 lb thick beef grilling steak (try bottom sirloin flap, strip loin, or rib eye)
- 2 tbsp miso
- 1/3 cup vegetable oil
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp miso paste
- 1/2 tsp chili flakes
- 1/2 tsp granulated sugar
- Salt and pepper
- Salad of torn romaine leaves, sliced pepper, orange wedges, peanuts, and cilantro leaves
- Rub steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.
- Meanwhile, for dressing, whisk together vegetable oil, fish sauce, lime juice, miso paste, chili flakes and sugar. Season with salt and pepper to taste.
- Before serving, toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salads.
Secret to Miso Steak
Miso Paste: The magic of miso FLAVOUR! This condiment is a pantry staple in Japanese cuisine. Made from fermented soybeans, its rich sweet-salty nuttiness blends perfectly with beef’s big flavour. Find miso in the sushi section at the grocery store and keep refrigerated. Try it in marinades, dressings and mixed into bold beef burgers!
Fish Sauce: This is a savoury tangy seasoning that’s big in Thailand, often taking the place of salt. Made from anchovies, it is the secret weapon in killer stir-fries. Use just a splash to brighten dressings, sauces and marinades. Find it in the Asian section at your grocers. It will keep forever in the fridge.