#miso-glazed skirt steak

[plltheoryblog]

Recipe for Miso-Glazed Skirt Steak Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar before being grilled to create a dish with Asian influences that is tender and flavorful. freshly ground black pepper to taste, 2 cloves garlic finely minced, 1 skirt steak cut into 4 pieces, 1/8 teaspoon cayenne pepper, 1 tablespoon packed brown sugar, 2 tablespoons yellow miso paste, 3 tablespoons red wine vinegar

[whenyouliveinwarszawa]

Steaks - Miso-Glazed Skirt Steak Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar, then grilled for a tender and flavorful Asian-inspired dish.

[askheartlift]

Recipe for Miso-Glazed Skirt Steak

Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar, then grilled for a tender and flavorful Asian-inspired dish.

[insectbath]

Steaks - Miso-Glazed Skirt Steak

[lolawarner]

Miso-Glazed Skirt Steak Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar, then grilled for a tender and flavorful Asian-inspired dish.

[kin-eats]

may I please have some foods for a skyward sword link who likes meat-based dishes? thank you kindly!

Sure thing!

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Miso-Glazed Barramundi

Bacon-Roasted Chicken with Potatoes

Grilled Coffee and Cola Skirt Steak

Fiery Pork Skewers

Greek Lamb Stew

I hope you enjoy! ~Shadow

[tsghuntcountryvirginia]

Meet: Field and Main

Built with the closeness of the community in mind, our next new Volume 7 member is a Farm-To-Table restaurant that places immense value in cultivating relationships with the people and the land that provide their ingredients. Meet Field and Main Restaurant!

Neal and Star Wavra, Pastry Chef Marium Caternolo, and Chef Anthony Nelson at the chef’s counter of Field and Main.

Owners Neal and Star Wavra, previously managed the Ashby Inn Restaurant in Paris, VA. Neal is also a sommelier, and works to bring the best of Virginia wines into the dining experience at Field and Main in Marshall, VA. The husband and wife team have elevated the Farm-To-Table dining experience since Field and Main opened its doors in 2016, and have picked the perfect place to do so in.

A peak inside the dining room.

It may come as a surprise that the building in which Star and Neal have placed their sustainable, simple yet elegant dining experience is over 200 years old. Yes, you read that right. 200. A restoration later, the building still withholds much of it’s old personality, but with a more modern twist.

Sweet onion with Brie, brioche croutons & beef-onion jus.

Now, onto the food. Field and Main has unique partnerships in local farmers and organizations throughout the Hunt Country community, compiling a knockout list of fresh ingredients to add to their mouthwatering menu. One of these partnerships is in the form of the local Middleburg Montessori School. Students are given the responsibility of raising pigs, and provide fresh meat to Field and Main every other week, making the process of providing and suppling food to restaurants highly-sustainable, accountable, and easy on the environment (leaving little to no carbon footprint). Other partnerships include Martin’s Farm in The Plains, Hidden Creek Farm in Delaplane, and Sunnyside Farm in Rappahannock, to name a few. 

 Veggie perfection.

Star and Neal’s menu at Field and Main is filled with chef Anthony Nelson’s intricate creations, turning locally sourced ingredients into delicious works of art. While the entire menu has all the perfect elements to make a great dish, (veg, meat, a delicate sauce, all roasted to perfection), we picked a few of our  favorites. 

Skirt Steak a la Plancha with Hearth Roasted Sweet Potato, Beet-Garlic Sauce & Arugula.

To start, we’re ordering the Glazed Eggplant with Sorghum Miso, Clementine & Spicy Pecans. It’s beyond us how they came up with this combination, but we’re sure glad they did. Next, we’re digging into a Roseda Farm Skirt Steak a la Plancha with Hearth Seared Sweet Potato, Arugula & Beet Garlic Sauce, or possibly a 12 oz Seven Hills Farm 45 Day Dry Aged New York Strip with Chimichurri Sauce. Maybe we’ll just get both, it’s too hard to pick. For dessert, we’re going all in with a  Chocolate Bread Pudding with House Made Brioche, Anglaise & Blueberry Lavender Ice Cream. 

Mussels in a Lemongrass Dashi Broth.

Not to mention, Field and Main is also available as a unique venue for parties, corporate events, lifestyle events, rehearsal dinners, and more. We think now would be an appropriate time to tell you that our Volume 7 Launch Party will be taking place at Field and Main, and we couldn't be more excited. 

Be Sure To Tell Them Scout Sent You!

Field and Main Restaurant  8369 West Main St. Marshall, VA C: 540.364.8166 Follow on Instagram: @fieldandmain

[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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[crazy4tank]

Flank Steak

New Post has been published on https://foodloverrecipes.com/blog/flank-steak/

Flank Steak

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Flank Steak Recipe

What is flank steak?

It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.

Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.

For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.

Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.

This recipe yields the best homemade steak ever!

Flank Steak Marinade

This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:

Ponzu

Mirin

White miso

Unsalted butter

Cooking sake

Sugar

Cayenne pepper

Ground black pepper

How to Make Flank Steak?

Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.

However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.

To make the steak, first you prepare the marinade and marinate the steak for 1 hour.

Next, fire up the grill and grill the steak.

Grilling Tips

For the best results, use a charcoal grill. However, a gas grill will work just fine.

High heat and quick grilling is the best way of cooking the steak.

If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.

Frequently Asked Questions

Is Flank Steak the Same as Skirt Steak?

No, they are different beef cuts and located in the different parts of a cow.

Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.

However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.

Just like the former, skirt steak is also great for grilling,

How to Cut Flank Steak?

After grilling, it’s important that you cut and slice the flank steak against the grain.

Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.

Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.

Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.

How Many Calories Per Serving?

This recipe is only 474 calories per serving.

What to Serve with this Recipe?

Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4

Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

2 lbs flank steak, cut into four 8-oz piece

Ponzu and Miso Butter Glaze

1 tablespoon ponzu

2 tablespoons mirin

3 tablespoons white miso (shiro miso)

4 tablespoons unsalted butter, melted (1/2 stick)

2 tablespoons Japanese cooking sake

2 teaspoons sugar

1/8 teaspoon cayenne pepper

3 dashes black pepper

Salad

1 pack fresh herb salad

3 tablespoons ponzu

Instructions

Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.

In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. 

While the steak is resting, toss the fresh herb salad with ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.

Notes

I used Mizkan brand ponzu and mirin.

Nutrition Information

Yield

4

Serving Size

1 Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g

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