Miso Marinated Steak
Miso Marinated Steak is given a rich and deep umami boost with this miso-based marinade. Feel free to use this tasty marinade for other cuts of meat, from pork chops and tenderloin, to lamb chops. Yum!
- 4 tbsp. Enjuku Koji Miso
- 3 tbsp. dry sherry or sake
- 2 tbsp. sugar
- 1 tbsp. soy sauce or tamari
- 2 garlic cloves (minced)
- 2 tsp. fresh ginger (grated)
- 4 ea. sirloin or ribeye beef steaks
- 1 to 2 tbsp. vegetable oil
- To taste freshly ground black pepper
Whisk together the Enjuku Koji Miso, sherry, sugar, soy sauce, garlic and ginger. Coat both side of the steaks well in the marinade. Wrap with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove the steaks from the marinade and pat dry with paper towel.
Heat a cast-iron pan or griddle until smoking hot; add a little drizzle of oil into the pan, and cook the steak to preferred temperature. After removing steaks from pan, allow to rest 5 minutes and season with black pepper before serving.