New Recipes

Flank Steak with Ponzu and Miso Butter

Mizkan AJIPON® Ponzu & MIZKAN HONTERI® Mirin Seasoningc


Flank Steak with Ponzu and Miso Butter

Serves 4


2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze
Yields 3/4 cup

1 tablespoon Mizkan AJIPON® Ponzu
2 tablespoons MIZKAN HONTERI® Mirin Seasoning
3 tablespoons Shiro miso (white miso)
4 tablespoons or 1/2 stick butter, melted
2 tablespoons Japanese cooking sake
2 teaspoons sugar
1/8 teaspoon cayenne pepper
3 dashes black pepper


Fresh herb salad
3 tablespoons Mizkan AJIPON® Ponzu

  1. Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.
  2. In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
  3. Grill each side for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.
  4. Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. (A tip from Harry Soo, BBQ expert)
  5. While the steak is resting, toss the fresh herb salad with Mizkan AJIPON® Ponzu.
  6. On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top, and serve with some fresh herb salad.
Cook’s Note:

This Mizkan Ponzu and Miso Butter glaze tastes great with salmon, black cod, sea bass, and lobster.

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33 COMMENTS... read them below or add one

  1. Amanda

    Oh wow, this looks fantastic! Since I’m on a low-oxalate diet right now I’ll probably have to sub out the miso, but hopefully it’ll still taste as good as this looks!

  2. Fuji mama

    Oh Bee this looks like total perfection! I can’t think of a better pairing for the wagyu. The acidity and saltiness of the ponzu must be divine with the creamy savory miso butter! Swoon!! We went to a restaurant in Tokyo during this last visit that specializes in 100% Japanese black kobe beef. They ruined it by totally drowning out the flavors with sauces that were too heavy and overpowered the flavors. They need to take some lessons from you. :)

    • Rachael – I am glad that you like this flank steak recipe. Yes, it was very very good. Too bad about the Japanese kobe beef restaurant, but I wished ihad some black kobe beef, though. ;)

  3. Jayne

    I’ve recently began trying out japanese cooking. I have to say that I love Mizkan! The range of products is good. I am currently using their rice vinegar for daily cooking. Love that subtle fragrance. :-)

  4. Wahn

    Hi Love all your post.I would like to try your steak recipe,I was wondering where can I find the main ingredient at?which would be Mizkan AJIPON Ponzu and MIZKAN HON(sauces)

  5. Regina

    My husband n I love this dish even my 21 months old son love it. Before I prepare this dish, I have hard time to get Japanese cooking sake. Could u pls tell me which brand n where can I find it? Thanks for sharing great recipe. I have bought your cookbook. The pictures there looks great n most importantly the recipes are fantastic.

  6. SparklingRachel

    This is perfect! I was just looking for a family reunion, something different to the table! Thanks for the juicy and delicious recipe! :)

  7. BT

    Thanks for the wonderful recipe! But I was just wondering, when you grilled the steak–what base did you use to barbecue the meat? That is, did you use a gas grill, charcoal, wood chips? And if wood, did you use mesquite or some other wood?

    Thank you so much!

  8. Compote

    I am going to make this tonight, but was curious what you mean by “Japanese Cooking Sake”. Do you mean Mirin, a regular drinking sake, or could I use Chinese Michiu?

  9. Jackie

    Realizing this is a pretty old post and may not be monitored any more, but curious as to whether this would be equally good with another cut of meat?

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