Misoyaki Steak

    Misoyaki Steak


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    Yummy miso steak marinade for grilling, broiling, stir fry, etc... In makes a great entree served in a decorative Japanese style salad.

    Serves: 4 

    • 1kg boneless ribeye steaks
    • 3 1/2 tablespoons sesame seeds
    • 1/2 cup (125ml) light miso
    • 1 1/2 tablespoons soy sauce
    • 2 tablespoons sugar
    • 1/3 cup (75ml) sake or other dry white wine
    • 1 1/2 tablespoons cooking oil, preferably peanut

    Preparation:1hour  ›  Cook:5min  ›  Extra time:1hour marinating  ›  Ready in:2hours5min 

    1. Freeze steaks for 45 minutes or so until they are firm and partially frozen then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
    2. In a small frypan toast sesame seeds over high heat swirling pan being careful not to burn; remove from heat and cool.
    3. Place sesame seeds in a mortar and grind finely but do not grind into a paste. Alternatively you may use a small coffee grinder set on pulse.
    4. Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar and sake (it should have the consistency of runny peanut butter).
    5. Add mixture to meat and work through as a marinade.
    6. Allow meat to marinate for an hour.
    7. Heat a large frypan on high, add a little oil and cook beef without crowding; you may want to cook in batches.
    8. Cook beef about 3-5 minutes or until done to your liking.
    9. Alternatively you may place meat under the grill and cook several minutes or until cooked through.

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