Aussie Grassfed Steak… where have you been all my life?? Better than anything you can get in the US, the quality is high, the flavor is bold (a little gamey – which is how I like it), and PERFECT for the grill!

Join me and Melissa Cookston as we cook her amazing Miso Flank Steak with Shishitos & Shitakes! Want the recipe, we’ve got you covered!

Miso Steak Marinade-

• 2 garlic cloves, minced
• ¼ cup mirin
• ¼ cup water
• 2 TBS white miso
• 2 TBS soy sauce
• 2 green onions, thinly sliced
• 2 tbs grated fresh ginger
• ¼ cup honey
• 2 TBS sesame oil, divided

Add water, mirin, ginger, honey and soy sauce to a small saucepan and bring to a boil.  Remove from heat, and whisk in miso, then add in onions and 1 TBS sesame oil. Allow to fully cool. Pour into a re-sealable plastic bag along with flank steak.  Allow to marinate overnight.

Before cooking, remove steak from marinade and allow to come up to room temperature.  On a hot griddle or pan, add remaining TBS sesame oil, then add flank steak. Cook 4-5 minutes, or until crust has formed on steak (you may need to lightly press down on edges as flank steak is not always flat.)  Flip steak over, and continue to cook for 3-5 minutes, or internal temperature is 135 degrees for medium rare to medium. Remove from heat and allow to rest for 5-10 minutes, then slice against the grain into 1/2 “ slices.  Serve.

Shishitos – Shiitakes

• 1-3 TBS olive oil
• 2 cups shiitake mushrooms, stems trimmed and sliced
• 1 tsp minced garlic
• 8-10 shishito peppers
• 2 tbs Banner Butter, or your favorite butter
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste

Wash, trim stems, and slice shiitake mushrooms.  Wash shishito peppers. In a skillet over medium high heat, add olive oil, then shitake mushrooms.  Sautee for 2-3 minutes, then add shishitos and garlic. Cook for 3 minutes, or until mushrooms are almost cooked and shishitos are beginning to blister. Serve over steak.