Miso Sesame Grilled Blade Steaks

Miso Sesame Grilled Blade Steaks
Miso Sesame Grilled Blade Steaks is From preparation to the plate, this recipe takes about 25 minutes. If you have mirin, miso, asian sesame oil, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

1
Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture.
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2
Let stand 10 to 20 minutes.
3
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure
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4
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
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5
Serve with: Spicy Napa cabbage slaw and steamed rice
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1
Steaks can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild & Wilder The Exhibitionist Merlot. It has 4.3 out of 5 stars and a bottle costs about 19 dollars.
Wild & Wilder The Exhibitionist Merlot
Wild & Wilder The Exhibitionist Merlot
The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.
DifficultyNormal
Ready In25 m.
Servings4
Health Score19
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