¼ cup red miso paste
¼ cup mirin
3 tablespoons sake or dry sherry
2 tablespoons coconut sugar or brown sugar
2 tablespoons low sodium soy sauce
4 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
¼ teaspoon black pepper
Porterhouse steak is my favorite but any steak will work
- Place steaks in a zippered plastic bag.
- In bowl, whisk miso, mirin, sugar, sake, soy sauce, garlic, ginger, sesame oil and pepper; pour the marinade over steaks. Seal bag and marinate steak at room temperature for 30 minutes or as long as 2 days in the refrigerator.
- Remove steaks from marinade; blot dry with paper towels. Grill or broil, turning, to desired doneness.
I like to also sous vide my steaks at 134F. for 2 hours and then sear on the grill
- Category: Main dish
- Method: Grill
Keywords: beef, steak, porterhouse, miso marinade, Asian