GrillVIP: Aussie Grassfed Miso Flank Steak with Shishito and Shitake by Melissa Cookston
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.