Miso Marinated New York Steak recipe uses Japanese miso, made from soy, barley and rice–with a savory umami taste for a rich steak flavor.
Summer steak … nothing better. Or, let’s eat on the front deck, where the early evening sunlight filters through the trees. I just love summer, grilling, eating outside, and stretching out the evening a little.
Miso Marinated New York Steak
This Miso Marinated New York Steak recipe is PERFECT if you’re making a last minute steak dinner on the grill.
Marinade made with miso
The marinade time is short, but produces great flavor and a tender texture. Just be careful not to let it sit too long, because the meat will become mealy in texture. Pair this dish with crunchy bread, a fresh salad, and a sprinkle of cilantro.
Miso is best known for being used in miso soup, but miso is also amazing in meat marinades like this Miso Marinated New York steak. Look for sake white miso, and mirin (or rice cooking wine).
Steak is a real treat right now, so we usually make this for company!
Ingredients for Miso Marinated New York Steak:
- New York strip steak
- Soy sauce
- Shite miso
- Mirin or rice cooking wine
- Brown sugar
- Dijon mustard
- Olive oil
- Toasted sesame oil
- Garlic + ginger
Does miso tenderize meat?
This Miso Marinade recipe will tenderize the meat and pull out the “umami” flavors.
Use this marinade in all types of beef, pork and chicken.
You can also make steak toasts with the leftovers!
How to marinate the steak
- Rinse and lightly pat dry the steaks, then transfer to a large Ziploc bag. Set aside and allow the meat to come close to room temperature.
- Whisk soy sauce, miso, mirin, brown sugar, olive oil, sesame oil, mustard, garlic, and ginger in a bowl; pour over steaks and toss in a Ziploc bag to coat.
What to serve with steak?
Pair this Miso Marinated New York steak with crunchy bread, a fresh salad, and a sprinkle of cilantro.
Gather your people for an easy and irresistable menu!
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Summer meals outside with family and friends are often long, overdue fun! We recently played corn hole with guests. It was funny, because as we tossed the bag into the hole, Alder, our Whoodle, would retrieve it and take it back to the deck. We had a few good laughs over this.
Good old summer fun.
Delicious summer food!
IT MAKES MISO-HAPPY! 🙂
Get the Recipe:
Miso Marinated New York Steak
This steak is PERFECT if you’re making a last minute steak dinner on the grill. The marinade time is short, but produces great flavor and a tender texture—just be careful not to let it sit too long, because the meat will become mealy in texture. Pair this dish with crunchy bread, a fresh salad, and a sprinkle of cilantro.
- 1-1.5 lb New York strip steak, rinsed, patted dry, (about 2 large steaks)
- ½ cup soy sauce
- 2 ½ Tbsp white miso
- 2 ½ Tbsp mirin, or rice cooking wine
- ¼ cup packed brown sugar
- 1 Tbsp dijon mustard
- 1 Tbsp. olive oil
- 2 Tbsp. toasted sesame oil
- 3 cloves garlic, grated
- 1 1-2 inch piece ginger, peeled and grated
- Rinse and lightly pat dry the steaks, then transfer to a large Ziploc bag. Set aside for about 30 minutes, to allow the meat to come close to room temperature.
- Whisk soy sauce, miso, mirin, brown sugar, olive oil, sesame oil, mustard, garlic, and ginger in a bowl; pour ¾ of the marinade over steaks and toss in the bag to coat. Refrigerate for 15-25 minutes (no longer). Reserve remaining marinade.
- Heat grill to high. When hot, remove steaks from the bag and allow excess liquid to drip off. Set on a plate or baking sheet, pat dry with a paper towel, and spray with oil. Place steaks on the hottest part of grill until browned, about 1-1 1/2 minutes.
- Once seared and browned, flip to sear the other side for 1 minute; reduce the heat to medium-high, or move the steaks to a cooler section of the grill for 4 minutes or so. Baste the steak with the extra marinade, then flip once more. Grill for 1-2 minutes, then flip and baste again. Flip and brush every few minutes, until deliciously caramelized; just 10-12 minutes for medium-rare. I recommend you use an instant-read thermometer, inserted into the thickest part of the meat, until it reads reads 125°-135° for medium-rare. If the outside of the steaks begin to burn before the inside has come to temperature, move to the cooler section of the grill and continue grilling. Rest steaks 8-10 minutes before slicing and serving hot.