There are hundreds of flank steak recipes out there marinated with red wine and soy sauce. But, they don’t have miso paste. There’s something special about adding soy in fermented form. It adds an essential umami flavor that intensifies flavor. Keep the red wine. Keep the steak. But add the miso. It’s memorable.
Red Wine Miso Marinated Flank Steak Recipe
2 Meyer lemons, juiced
Note: Meyer lemons are sweeter than regular lemons and their juice doesn’t have that distinctive lemon pucker-up quality. More seasonal than regular lemons, you’ll typically find them from December through May. They are smaller and their peels are a deep yellowy-orange color.
1/3 cup light soy sauce
1/2 cup red wine
1/4 cup sesame oil
2 T Worcestershire sauce
3 T white miso paste
1/4 tsp wasabi powder
1 bunch green onions, sliced
1 — 2 lb flank steak
Place flank steak in large ziplock baggie.
Combine lemons, soy sauce, wine, oil, Worcestershire sauce, miso paste, wasabi and green onions in large bowl. Whisk to emulsify. When well combined, pour into baggie and seal, squeezing out air as you go. Place bag in clean bowl in refrigerator and marinate for 2 – 8 hours.
Remove steak from bag and pat dry. Discard marinade.
Heat grill to 550°F.
Grill steak for 3 minutes.
Flip, lower lid and turn off grill. Steak should cook at about 300°F to a temperature of 135 to 145 degrees, depending on desired doneness.
Place steak on clean plate and let rest for 10 minutes. Carve into 1/4 inch slices.
Serve with Swiss Chard, prepared as follows:
2 T sesame oil
1/2 tsp hot sesame oil
3 cloves garlic, minced
2 bunches Swiss Chard, stems removed so leafy greens remain. Chop chard coarsely.
soy sauce to taste
1 Meyer lemon, juiced
Heat oils in large skillet over medium heat. Add garlic and stir until fragrant. Add chard to skillet and cover. Lower heat to medium low and steam chard until wilted, stirring occasionally. Before serving add soy sauce to taste and juice of Meyer lemon.
With all the standout flavors highlighted in this recipe, Wine Two Five star, Stephanie Davis, thinks it’s time to try the quality wines coming from Arizona. She especially likes the ones from Caduceus Cellars made with passion by musical rock star Maynard James Keenan. Make an excuse to buy yourself the Nagual de la Naga bottle and give this steak dish another reason to sing. A Tuscan style blend of Sangiovese, Cabernet Sauvignon and Merlot, it will rock your heart out! Priced about $45-50/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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