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 <epi recipelink="" id="350696">Napa cabbage slaw</epi>.
Steaks can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 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. Let stand 10 to 20 minutes.
Step 2
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see <epi recipelink="" id="242904">grilling procedure</epi>
Step 3
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
Step 4
Serve with: <epi recipelink="" id="350697">Spicy Napa cabbage slaw</epi> and steamed rice
