Miso Marinated Flat Iron Steak with Soba Noodles
BY: Harry Soo
For the Steak
- 1½ pounds Snake River Farms flat iron steak Buy Now
- 2 tablespoons Japanese brown miso paste
- 2 teaspoons SYD All Purpose Rub
- 1 tablespoon soy sauce
- 2 tablespoon Japanese Mirin (sweet rice wine)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
For the Soba Noodles
- 2 cups cooked soba buckwheat noodles
- 3 tablespoons Japanese mayonnaise, or Best Food mayonnaise
- 1 tablespoons Japanese brown miso paste
- 1 teaspoon SYD All Purpose Rub
- 1 teaspoon sesame oil
- 2 teaspoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 squirt of Sriracha hot sauce to your liking, or Sambal Olek, or sprinkle of red chili flakes
- 2 tablespoons chopped green onions
- 1 teaspoon white sesame seeds
In a mixing bowl, combine the steak marinade of miso, SYD rub, soy sauce, Mirin, vegetable oil, sesame oil, and honey. Rub steak with miso marinade in baking dish and leave in fridge for 1 hour. While steak marinates mix soba dressing (see above).
Setup and preheat your grill with a hot zone and a cool zone. Remove the steaks from baking dish and brush aside excess marinade. Place the steaks on a hot zone on your grill.
Grill the steak for 4 to 5 minutes on each side for medium rare, about 130F. If the steak flares up, move it to the cool zone until flare up subsides before returning it to the hot zone. Remove the steaks from the grill and transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes. Toss the cooked soba noodles with the miso mayo dressing. Mound into a nice serving bowl.
Cut the steaks against the grain into ¼-inch slices and place on top of the noodles. Drizzle with some extra soba dressing and garnish with chopped green onions and white sesame seed.
While steak is marinating, mix soba noodle dressing by combining mayo, sesame oil, rice wine vinegar, brown sugar, and Sriracha. Set aside.