Miso Steak Recipe
Rub steak all over with 2 tbsp of the miso paste. Wrap in plastic wrap and refrigerate 8 hours or overnight.
Preheat barbecue to medium-high.
Wipe miso off steak. Oil grill. Barbecue steak, turning halfway, until an instant-read thermometer inserted into the thickest part of steak reads 145°F for medium-rare, about 10 minutes.
Let steak rest for 5 minutes.
Meanwhile, whisk together oil, fish sauce, lime juice, remaining 1 tsp of the miso paste, chili flakes, sugar, salt and pepper in a large bowl.
Add lettuce, bell pepper, oranges, peanuts and cilantro. Slice steak thinly across the grain and serve with salad.
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Last updated: August 23rd, 2021
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