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Flank Steak with Ponzu and Miso Butter

Flank Steak with Ponzu and Miso Butter
Flank Steak with Ponzu and Miso Butter pictures (2 of 4)

It’s amazing how time flies, it’s almost August. I hope everyone is enjoying summer and busy firing up your grill for BBQ parties. Every summer, I host a small BBQ party where I invite only a few close friends—every year there is a theme, we dress up, eat really good food, and just enjoy the warm summer days. This year is no exception…

The theme of this year’s party was Wagyu beef and Japanese. If you love beef, I am sure you know that Wagyu beef is prized for its supreme tenderness, sublime flavor, and marbled texture. I got my Wagyu beef from Ohio Wagyu, they were flown in to me overnight. With the superior meat in my hand, I knew that I had to create a killer steak recipe to impress my guests. I turned to my friend Harry Soo, a top BBQ Pitmaster in the US whose team Slap Yo’ Daddy BBQ was featured on TLC Channel’s BBQ Pitmasters. Together, we developed this amazingly delicious and irresistible steak recipe with a ponzu and miso butter glaze, using none other than the Mizkan AJIPON® Ponzu, MIZKAN HONTERI® Mirin Seasoning, miso, sake, and butter. The steak was a HUGE hit at the party…they were gone as soon as they were off the grill!

Now, you don’t need summer or an outdoor grill to have a great piece of steak. You can use an indoor grill or even pan-fry the steak. The ponzu miso butter glaze recipe is very easy, and it’s also great for fish, shellfish, and other meat of your choice (though I will say that it pairs perfectly with steak). I especially love the ponzu and miso butter glaze with the tender flank steak, which you can easily pan-fry in a pan.

If you love steak, you must give this flank steak recipe a try. The Mizkan ponzu and miso butter glaze is what makes the steak so mouthwatering and scrumptious, I am almost certain that you will love it.

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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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