Beef Misoyaki

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 (7/8 lb) boneless rib-eye steaks
• 3 1/2 tablespoons sesame seeds
• 1/2 cup light miso
• 1/3 cup sake or 1/3 cup other dry wine
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons cooking oil

Recipe

• 1 freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
• 2 in a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
• 3 place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
• 4 place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
• 5 add mixture to meat and work through as a marinade.
• 6 allow meat to marinate for 30 minutes to 1 hour.
• 7 heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
• 8 cook beef about 3-5 minutes or until done to your liking.
• 9 or you may place meat in broiler or grill and cook several minutes or until cooked through.
• 10 serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.