Miso Marinated Flank Steak Recipe with Asian Carrot Cucumber Ribbon Salad and Wasabi Avocado Crema
Ingredients
Flank Steak Marinade:
- 1 flank steak
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove grated
- ½ tbsp neutral oil
- ½ tbsp sesame oil
- 1 tbsp water
Wasabi Avocado Crema:
- 1 ripe avocado
- 1 tbsp mayo
- ½ tsp wasabi paste
- 2 tsp soy sauce
- Juice & zest of 1 lime
- 1 piece pickled ginger
- Fresh cilantro salt to taste
Carrot Cucumber Salad:
- ½ carrot thin ribbons
- ½ cucumber thin ribbons (seeds removed)
- 1 green onion thinly sliced
- Fresh mint & cilantro
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- ½ tbsp sesame seeds
- Salt to taste
Other:
- Vegetable oil for searing
- 2 thick brioche slices
- Butter for toasting
- Optional garnishes: chili oil micro arugula, green onion
Instructions
- Marinate Steak: Mix marinade ingredients. Coat steak and marinate 2+ hours or overnight. Pat dry before cooking.
- Cook Steak: Sear steak in hot pan with oil for ~3 mins per side, flipping every minute. Rest 10–15 mins, then slice thinly against the grain.
- Make Crema: Blend all crema ingredients until smooth. Salt to taste.
- Make Salad: Whisk dressing. Toss with carrot, cucumber, herbs, and green onion.
- Toast Brioche: Pan-fry buttered brioche until golden.
- Assemble Toasts: Spread crema on brioche, top with steak, salad, and optional garnishes.