Wednesday, July 01, 2009

Miso Glazed Strip Steaks
Here is a really tasty grilled dinner with some Japanese influences. First up is a spinach salad simply dressed with lemon juice and sesame, next the steaks are marinated in a miso paste flavored with garlic, ginger, and sesame, and last we have grilled corn with wasabi, ginger, and cilantro butter.
Spinach salad
1 pound fresh spinach
Juice of 2 lemons
Splenda or sugar to taste
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Freshly ground pepper
Sesame seeds for garnish
Mix the lemon juice with the sweetner, soy, sesame oil, and pepper
Toss the spinach with the dressing and allow to sit for about 1/2 hour, the spinach should be slightly wilted
Garnish with toasted sesame seeds
ButterGrilled Corn With Wasabi, Ginger, and Cilantro
I usually soak my corn with the husks still intact for at least 1/2 hour before placing them on the grill
1/4 pound butter
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro
Wasabi powder to taste-I used 1/2 teaspoon
Cream the butter and add the rest of the ingredients
Form the butter into a cylinder, and wrap with plastic or parchment paper and place in the refrigerator to chill
Slice the butter and let it melt across the grilled corn

Miso Glaze (enought for 4 steaks)

3 Tablespoons of miso
3 Tablespoons of Mirin
1 Tablespoon of sherry
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1 teaspoon sugar
1 teaspoon sesame oil
Freshly ground pepper
Combine all of the ingredients
Reserve 1/2 of the mixture
Brush the steaks with the miso paste and let sit for 1/2 hour
Grill of medium hot coals until your desired degree of doneness
When the steaks are cooked to you liking, remove them from the heat and brush with the reserved paste
Let the steaks rest for 5 minutes before serving

1 comment:

The Duo Dishes said...

Miso on steak is a great combination. It's a nice flavor for tender meat.