Bavette Kebabs with Miso Ginger Sauce
For the marinade:
In a small bowl, or blender add the miso, honey soy sauce, ginger, lime juice, and oil and whisk or blend until smooth and emulsified.
Place the Bavette Kebabs in a large resealable plastic bag or glass dish and add the marinade. Turn to coat all sides completely, then seal or cover and refrigerate until ready to cook. Marinate for a minimum of 4 hours, up to overnight.
When ready to cook, remove the Bavette Kebabs from the refrigerator. Preheat the grill or a large cast iron pan over medium-high heat. Add the oil to the pan, if using. Place the kebabs directly on the grill grates, or in the pan and discard any remaining marinade. Cook for 2 minutes per side, until the outside has caramelized slightly and the internal temperature is 128-130F or desired internal temperature. The kebabs will continue to cook while resting.
Remove the kebabs from the grill or pan and let rest for 3-5 minutes before serving. Serve with steamed jasmine rice and broccolini, or desired sides. Enjoy!
