Serves4
- Active time:10 min
- Start to finish:25 min
August 2008
The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut. And the whole thing really sings when you pair it with the Napa cabbage slaw.
-
2
tablespoons
miso (preferably white)
-
1 1/2
tablespoons
mirin (Japanese sweet rice wine)
-
1
teaspoon
soy sauce
-
1
teaspoon
Asian sesame oil
-
1 1/2
lb
(1/2-inch-thick) blade steaks
-
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. Let stand 10 to 20 minutes.
-
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “
Grilling Procedure.”
-
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
Cooks’ note: Steaks can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
