A few weeks ago, I bought a container of miso for this green bean recipe. At the time, I figured it would take me a while to find enough uses for the tub of miso. In fact, it didn't take long at all, the miso is gone! This recipe for miso and wasabi marinated flank steak was definitely a winner. An added bonus is that it used up some of the wasabi powder that's been languishing in my spice drawer. The recipe is really simple: flank steak marinated in miso paste, wasabi powder, mirin, white wine and rice vinegar. I didn't have mirin, so I used all white wine, and marinated the steak for about 10 hours.
After the steak came out of the marinade, I seasoned it with salt and pepper and cooked it on a grill pan. I sliced the steak thinly against the grain, and served it with steamed brown basmati rice and carrot sesame salad. I've been using this technique for cooking brown rice, and I think it produces a superior end result. The carrot sesame salad is from the Everyday Food cookbook.