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.
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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.
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