Flank Steak
Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.
Servings: 4 servings
Ingredients
- 2 lbs. (900g) flank steak cut into four 8 oz. (226 g) piece
Ponzu and Miso Butter Glaze
- 1 tablespoon ponzu
- 2 tablespoons mirin
- 3 tablespoons white miso shiro miso
- 4 tablespoons unsalted butter melted
- 2 tablespoons Japanese cooking sake
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- 3 dashes black pepper
Salad
- 1 package fresh herb salad
- 3 tablespoons ponzu
Instructions
- Mix all the ingredients for the Ponzu and Miso Butter Glaze in a saucepan. Bring to a boil, then remove from heat immediately. Allow to cool.
- In a plastic bag, marinate the steak for 1 hour with half of the glaze. Preheat the grill and scrape off the excess glaze before grilling the steak. If the grill flares up, move the steak to a cooler spot to prevent burning. Once the flames die down, return the steak to the heat.
- Grill each side of the flank steak for about 3-4 minutes. Then, gently pick it up with tongs and grill the other side for another 3-4 minutes, or until the surface is nicely charred or reaches your desired doneness. Brush some glaze on the surface of the meat and let it set on the grill for an additional 1 minute on each side.
- Remove the steak from the grill and let it rest for 10 minutes. This allows the juices inside the steak to redistribute, preventing them from leaking out when you slice it.
- While the steak is resting, toss the fresh herb salad with ponzu dressing.
- On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze. Position the steak on top of the glaze and drizzle a little more glaze over it. Serve immediately with a fresh herb salad.
Notes
I used Mizkan brand ponzu and mirin.
Nutrition
Serving: 4g | Calories: 474kcal | Carbohydrates: 11g | Protein: 50g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Cholesterol: 166mg | Sodium: 896mg | Fiber: 1g | Sugar: 5g