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  • Recipe Rating Read Reviews
  • Total time: 80 mins
  • Active time: 45 mins
  • Yield: 4 Portions

Grilled Flat Iron Steak

4 each,(8-10 oz.)
Flat iron steaks
1½ cups
Low-sodium soy sauce
¾ cup
Rice wine vinegar
¾ cup
Mirin
2 Tbsp.
Sambal oelek (chili sauce)
3 each
Limes, juiced
1½ cups
Ginger, minced
To taste
Black pepper

Method

  1. Trim excess fat from steak.
  2. In bowl, combine rest of ingredients, except black pepper and whisk to incorporate.
  3. Reserve ½ cup marinade and add cleaned steaks to bowl. Marinate for 1 hour in refrigerator.
  4. Preheat grill for 10 minutes. Remove steaks from marinade and season with black pepper on both sides.
  5. Grill steaks for 5-7 minutes per side for medium rare.(130 degrees on an internal thermometer). Let rest for 5 minutes before slicing for plating.
  6. When ready to plate, slice steaks against grain on 45 degree angle into 4 slices.

White Miso Potato Puree

2 each
Large Idaho potatoes, peeled and cut into eighths
½ cup
Heavy cream
2 tbsp.
Shiro miso paste

Method

  1. Boil potatoes until tender.
  2. In small saucepan, bring heavy cream to simmer. Add miso paste and whisk to dissolve.
  3. Drain potatoes and place in stand mixer with whisk attachment. Whip potatoes and heavy cream/miso mixture until smooth.

Sautéed Shimeji Mushrooms

2 cups
Hon-shimeji mushrooms**, sliced
½ Tbsp.
Cornstarch
½ Cup
Reserved steak marinade

Method

  1. Preheat medium sauté pan until almost smoking over high heat.
  2. Add mushrooms and sauté for 2-3 minutes until they begin to soften.
  3. Place cornstarch in small bowl and gently whisk in steak marinade to make a slurry. Add slurry to pan with mushrooms and bring up to simmer. Cook for 1 minute and reserve for plating.
** Shitake mushrooms may be substituted for the hon-shimeji

Tempura Enoki Mushrooms

1 each
Egg
½ cup
Club soda, cold
¾ cup, divided
Flour
½ cup
Cornstarch
4 oz.
Enoki mushrooms**

Method

  1. Whisk egg and club soda together.
  2. Combine ½ cup flour and cornstarch in a separate bowl; add wet ingredients to dry.
  3. Separate mushrooms into smaller bunches, keeping them together at bottoms. Coat mushrooms in ¼ cup reserved flour and then dip into batter to cover.
  4. Drop battered mushrooms into tabletop fryer set at 350°F and fry until crispy (approximately 2-3 minutes). Reserve for plating.
** You may substitute asparagus or your favorite vegetable if enoki mushrooms are not available.

Miso-Mirin Glaze

½ cup
Mirin
1 Tbsp.
Sugar
1 Tbsp.
Shiro miso paste

Method

  1. Add mirin and sugar to small sauté pan; heat until sugar dissolves.
  2. Whisk miso paste into pan and bring to simmer. Reserve for plating.

Pickled Cucumber, Ginger and Radish

½ cup
Rice wine vinegar
¼ cup
Water
2 Tbsp.
Sugar
1 oz.
Ginger, thinly sliced
½ each
Cucumber, medium, thinly sliced
6 each
Radishes, medium, thinly sliced

Method

  1. Combine liquid ingredients and sugar in a saucepan and heat until sugar dissolves.
  2. Pour half hot liquid over ginger slices set in small bowl.
  3. Cool rest of mixture and separate into 2 small containers and add cucumbers to one container and radishes to the other.
  4. Let items pickle for 1 hour.

Plating

  1. Place a scoop of the potato puree on a heated dinner plate at the 12 o'clock position. Drag a spoon through to make a teardrop shape. Spoon a line of miso-mirin glaze along the outside of the potato.
  2. Shingle the sliced steak along the inside of the potato puree.
  3. Place ¼ of the sautéed mushrooms at the base of the teardrop on the upper right-hand side of the plate. Spoon 2 Tbsp. of the sauce on the front of the plate in front of the steak.
  4. Stand the enoki mushrooms straight up on the sautéed mushrooms.
  5. Place ¼ each of the pickled items on the upper left-hand side of the plate at the base of the teardrop.
Recipe Reviews
Reviewed: June 9, 2009 by Gr8erT8er
I can't wait to try this recipe. the steak marinade looks awesome and putting miso into mashed potatoes is a crazy, inspired idea. i'll let you know the results...
Reviewed: June 9, 2009 by LettuceLover
Maybe it was me but the meat came out a bit tough. Next time I'll try some garlic.
Read all reviews
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