Miso marinated flank steak

Name: Miso marinated flank steak
Yield: Diner 2-3 personen
Ingredients: 0 Flank steak Australian Wagyu BMS 8+; 0 Flank steak Japanese Wagyu A5+ BMS 12; 700 grams flank steak /en/steaks/special-steaks/flank-steak.html; 2 tablespoons white miso; 100 ml soy sauce or ponzu; 2 tablespoons mirin; 1 tablespoon white wine (or sake); 1 tablespoon honey or brown sugar; 2 cloves garlic, finely chopped; 1 tablespoon fresh ginger, grated; 1 teaspoon sesame oil

Winner 2024

Ingredients

Diner 2-3 personen

700 grams Flank steak

2 tablespoons White miso

100 ml Soy sauce or ponzu

2 tablespoons Mirin

1 tablespoon White wine (or sake)

1 tablespoon Honey or brown sugar

2 cloves Garlic, finely chopped

1 tablespoon Fresh ginger, grated

1 teaspoon Sesame oil

Supplies

Grill grate (cast iron or stainless steel)

Core thermometer

Direct setup

A flank steak is comparable to bavette and is therefore a wonderfully flavorful cut of beef that is best enjoyed medium rare. It’s naturally very tasty and even with just salt and pepper it’s delicious. Thanks to its coarse structure, flank steak is also perfect for marinating. In this recipe, I [Siebe Grijpma / @bbqmoods] gave it a Japanese twist by making a miso marinade, marinating the steak and then grilling it at 200 degrees.

Summary

Direct cooking
Dome temperature 200 degrees Celsius
Prep time: 10 minutes
Marinating: at least 3 hours, overnight is better
Cooking time: 10 minutes

Miso marinade

In a bowl, mix the miso, soy sauce, mirin, wine, honey, garlic, ginger and sesame oil into a smooth marinade. Taste the marinade and adjust if needed with extra honey (for more sweetness) or soy sauce/ponzu (for more saltiness).

Place your flank steak in a large zip lock bag and add all the marinade. Massage the marinade into the meat so all parts are well coated with these delicious flavors. Seal the bag and place it in a dish in the refrigerator. Let the steak marinate for at least 3 hours, but preferably overnight.

Preparing flank steak

Prepare your BBQ for direct heat at around 200 degrees. Do not go much higher, as the marinade contains sugars that burn quickly. It is always recommended to also have an indirect zone in your BBQ—if things go too fast, you can move the steak there.

Remove the steak from the marinade and pat lightly dry (remove excess marinade to prevent burning). Grill the steak directly over the coals for about 3–4 minutes per side for medium rare. Use a core thermometer to ensure you remove it at the right time. I take it off at an internal temperature of 47–48 degrees; it will rise a few degrees during resting, resulting in perfect medium rare.

Flank steak

The sugars in the marinade should have created some crispy edges here and there, which makes this preparation extra tasty! Just be careful not to let the sugars burn completely, as that will turn bitter and unhealthy.

After grilling, let the steak rest for 5–7 minutes under aluminum foil.

Serving miso marinated flank steak

With flank steak, the grain runs lengthwise. This differs from bavette, where the grain runs perpendicular to the length. This makes flank steak easy to slice. Doesn’t that look delicious?

flank steak

Slice the flank steak into thin slices. You can garnish it with sesame seeds and spring onion rings to finish it off. This preparation delivers a true umami sensation and is absolutely worth it!

I served it with Japanese stir fried vegetables, including sugar snaps and mini pak choi.

Japanese flank steak