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Week of 8/24/20

Grilled Steak with Miso Butter
and corn on the cob / green salad

Active: 40 min Total: 1 hr
Original GF Paleo Vegetarian
Grilled Steak with Miso Butter
Miso butter melts into the finished steak in this meal, giving it extra rich, savory flavor. Serve the steak with a few summer favorites - corn on the cob and an Asian-inspired green salad.
Smarts: Miso butter freezes well. Make extra and put it in the freezer to serve over your favorite proteins.
Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
American
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46

Ingredients

Metric
Servings:
4
Steak and Corn on the Cob:
  • Steak, skirt, flank, or hanger - 1 1/4 lbs
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, balsamic - 1 Tbsp
  • Corn - 4 ears
  • Oil, cooking - 1 Tbsp
Miso Butter:
  • Butter - 4 Tbsp
  • Miso, any type - 1 Tbsp
  • Lime juice - 1 tsp
Green Salad with Sesame Vinaigrette:
  • Vinegar, rice - 2 Tbsp
  • Miso, any type - 1 tsp
  • Honey - 1 tsp
  • Sesame seeds, white or black - 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Cucumbers - 6 oz , chopped
  • Edamame, shelled - 1 cup (look for these in the freezer section)
  • Salad greens, any type - 8 oz

Choose Cooking Method

Prep

  1. Marinate steak - (If prepping right before cooking, get grill heating when steak is nearly finished marinating.) Combine steak with soy sauce and balsamic vinegar. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make miso butter - Soften butter in microwave for ~10 seconds. Mash in miso (portion for miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
  3. Make sesame vinaigrette - Whisk together rice vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil (portion for salad) and toasted sesame oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  4. Corn - Shuck corn. (Can be done 1 day ahead)
  5. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

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Make

  1. Remove steak from marinade (discard marinade). Season generously with some salt and pepper.
  2. Preheat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with oil (portion for steak).
  3. Place steak and corn over direct heat. Sear steak and corn for ~4 minutes on each side, closing the lid after each turn. Move corn and steak to indirect heat and continue to cook until corn is tender and steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.
  5. While steak rests, toss salad greens, edamame, and cucumbers in sesame vinaigrette until dressed to your liking.
  6. When steak is done resting, slice against the grain.
  7. Serve steak and corn on the cob with miso butter on top. Enjoy salad on the side.

Prep

  1. Marinate steak - (If prepping right before cooking, get water for corn boiling when steak is nearly finished marinating.) Combine steak with soy sauce and balsamic vinegar. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make miso butter - Soften butter in microwave for ~10 seconds. Mash in miso (portion for miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
  3. Make sesame vinaigrette - Whisk together rice vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil (portion for salad) and toasted sesame oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  4. Corn - Shuck corn. (Can be done 1 day ahead)
  5. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

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Make

  1. Bring a large stock pot of salted water for the corn to a boil.
  2. Remove steak from marinade (discard marinade). Season generously with some salt and pepper.
  3. Heat grill pan or skillet over medium-high heat. Brush with oil (portion for steak). Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  4. While steak cooks, return to boiling water. Add corn and boil until tender, 8 to 10 minutes.
  5. Transfer steak to a cutting board and rest, covered, for 5 minutes.
  6. While steak rests, toss salad greens, edamame, and cucumbers in sesame vinaigrette until dressed to your liking.
  7. When steak is done resting, slice against the grain.
  8. Serve steak and corn on the cob with miso butter on top. Enjoy salad on the side.

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