Soy and Miso Marinated Flank Steak
Marinated, cooked and sliced then served with rice and steamed veg, or sliced, marinated and skewered then barbequed, this umami is a flavour bomb of a marinade.
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp sweet chilli sauce
- 1 tbsp grated fresh ginger
- 500g piece of Greenlea Beef Flank Steak
- chopped chilli (optional)
Combine soy sauce, miso, ginger, sweet chilli sauce and chilli (if using) in a large plastic bag. Place steak in the bag and allow to marinate in the fridge for at least 2 hours or up to 24, turning the bag a few times, if possible, to redistribute the marinade.
Sear the steak in a hot pan for approx. 4 minutes on each side, then rest for 5‒10 minutes before slicing and serving.