Soy and Miso Marinated Flank Steak

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.