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Miso-Marinated Flank Steak with Salad Recipe

   
 

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     Miso-Marinated Flank Steak with Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
6 tablespoons white miso
6 tablespoons unseasoned rice vinegar
4 1/2 tablespoons toasted sesame oil
3/4 teaspoon red chile flakes
1 1/2 teaspoons grated or minced garlic, divided
1 1/2 teaspoons grated ginger
1/4 teaspoon sugar
1 pound flank steak
6 cups torn butter lettuce (about 1 head)
 
1/2 cup thinly sliced radishes (about 2 oz.)

Instructions
Whisk together miso, vinegar, oil, and chile flakes in a small bowl. Reserve 1/2 cup. Transfer remaining mixture to a large resealable plastic bag and add 1 tsp. each garlic and ginger. Add sugar and remaining 1/2 tsp. each garlic and ginger to reserved miso dressing; chill until ready to use. Add steak to bag and seal, squishing out air. Carefully turn bag over several times and massage steak to coat well. Chill 8 to 24 hours. Preheat grill to high (500° to 550°). Remove steak from marinade, letting excess drip off, and discard marinade. Grill steak, covered, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, whisk 2 tbsp. water into reserved miso dressing. In a large bowl, toss lettuce and radishes with 3 tbsp. reserved dressing. Thinly slice steak and arrange on a platter with salad. Drizzle with any juices from the cutting board, along with remaining miso dressing.


Originally Submitted
6/4/2017





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