Name: Flank Steak
Prep time: 10 min
Cook time: 8 min
Total time: 78 min
Yield: 4
Ingredients: 2 lbs flank steak (cut into four 8 oz., 226 g piece); 1 tablespoon + 3 tablespoons ponzu; 2 tablespoons mirin; 3 tablespoons white miso (shiro miso); 4 tablespoons unsalted butter (melted); 2 tablespoons Japanese cooking sake; 2 teaspoons sugar; 1/8 teaspoon cayenne pepper; 3 each dashes black pepper; 1 package fresh herb salad

Get to know the ingredients

Portioned flank steak

The flank steak is listed cut into the specified portions before the glaze marinade and grilling stages.

White miso

Use shiro miso for the ponzu-butter glaze, combining it with the other glaze ingredients before heating.

Ponzu for glaze and salad

Ponzu appears in the glaze mixture and as dressing for the fresh herb salad during the steak's rest.

Let’s make it

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Servings

Original recipe: Serves 4. Original quantities shown.

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How to make it

0 of 6 steps complete

Ponzu and Miso Butter Glaze ingredients: 1 tablespoon ponzu; 2 tablespoons mirin; 3 tablespoons white miso (shiro miso); 4 tablespoons unsalted butter (melted); 2 tablespoons Japanese cooking sake; 2 teaspoons sugar; 1/8 teaspoon cayenne pepper; 3 dashes black pepper. Mix all the ingredients for the Ponzu and Miso Butter Glaze in a saucepan. Bring to a boil, then remove from heat immediately. Allow to cool.
In a plastic bag, marinate the steak for 1 hour with half of the glaze. Preheat the grill and scrape off the excess glaze before grilling the steak. If the grill flares up, move the steak to a cooler spot to prevent burning. Once the flames die down, return the steak to the heat.
Grill each side of the flank steak for about 3-4 minutes. Then, gently pick it up with tongs and grill the other side for another 3-4 minutes, or until the surface is nicely charred or reaches your desired doneness. Brush some glaze on the surface of the meat and let it set on the grill for an additional 1 minute on each side.
Remove the steak from the grill and let it rest for 10 minutes. This allows the juices inside the steak to redistribute, preventing them from leaking out when you slice it.
While the steak is resting, toss the fresh herb salad with ponzu dressing.
On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze. Position the steak on top of the glaze and drizzle a little more glaze over it. Serve immediately with a fresh herb salad.

Make room for Flank Steak

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The last little job

Plate with glaze below and above

Spoon glaze onto the plate, set steak over it and drizzle on more, then serve immediately with the dressed herb salad.

A little more help as you go

Brush near the end of grilling

Once steak is charred to your liking, brush on glaze and let it set briefly on each side.

Dress salad while steak rests

Use the resting window to toss the fresh herb salad with ponzu so it's ready for plating.

A few questions you might have

Is all the glaze used as marinade?

Use half for marinating; keep the remaining glaze for brushing during the finish and spooning onto the plate.

What should I do during a flare-up?

Move steak to a cooler grill area until flames die down, then return it to the heat as directed.

Does the glaze simmer for a long time?

Bring it to a boil and immediately remove from heat, then allow it to cool before marinating.

When do I add the fresh herb salad?

Dress it while steak rests, then serve alongside the plated steak and its ponzu-miso glaze.

Is the butter melted first?

Use melted unsalted butter when combining the glaze ingredients in the saucepan before bringing them to a boil.

Any more cooking tips?

I used Mizkan brand ponzu and mirin.

Flank Steak

1. Cool the glaze before marinating

2. Scrape excess glaze before grilling

3. Rest before slicing