This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal at your next gathering.
Steak with Ponzu & Miso Butter
Rated 5.0 stars by 1 users
Category
Steak
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal at your next gathering. Great with ANY steak, especially dry aged, but you can also settle for flank steak, if you prefer!
Ponzu and Miso Butter glaze also tastes great with salmon, black cod, sea bass, and lobster.
Ingredients
4 Dry Aged Steaks or 2 lbs of Flank Steak
1 tbsp Ponzu, any brand of Asian meat dipping sauce that you prefer (Mizkan AJIPON is a common brand)
2 tbsp Mirin, sweet Japanese rice wine seasoning
3 tbsp Shiro Miso (white miso)
4 tbsp Butter, softened
2 tbsp Cooking Sake
2 tsp Sugar
3 twists of Fresh Black Pepper
Pinch of Cayenne Pepper
Fresh Herb Salad
Ponzu for dressing salad
Directions
Blend all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Warm just until sugar dissolves into miso and ponzu. Remove from the heat immediately, and allow to cool.
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.
Grill each side for about 3-4 minutes, then gently flip to grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness.
Brush a little extra glaze on the surface of the meat and let set on the grill for another 1 minute on each side.
While the steak is resting, toss the fresh herb salad with Ponzu.
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.
Serve with fresh herb salad drizzled with bright Ponzu dressing.
