Miso Sake Grilled Beef

Miso Sake Grilled Beef combines elements from Japanese cooking in a surprising and very flavorful marinade for beef. Mild white miso and dry sake serve as the base for the marinade, enhanced by the other ingredients; basting the beef while on the grill with the marinade further adds to its flavor.  Beef top round or London Broil are the cuts recommended for Miso Sake Grilled Beef, though eye of round or bottom round would work equally well.  Start your meal off with an Heirloom Tomato Caprese Salad, then move on to Miso Sake Grilled Beef with Grilled Asparagus or green beans on the side; accompany your main course with a dry red wine, like a Primitivo or a Sangiovese.

Prep Time: 15 minutes, Refrigeration Time: 24 hours or longer, Cooking Time: 20 minutes.  Serves 2 to 4.

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Ingredients:

• 1 ½ – 2 lbs Beef Top Round or London Broil
• 1 Tb minced Garlic
• 1 Tb crushed Ginger
• 1 Tb granulated Sugar
• 2 Tbs Soy Sauce
• 2 Tbs Mirin*
• 2 Tbs Rice Wine Vinegar*
• ½ cup dry Sake*
• 3 Tbs White Miso paste*
• 2 Tbs Cooking Oil (Peanut/Canola Oils blend recommended)

Preparation:

1. Combine the garlic, ginger, sugar, soy sauce, mirin, rice wine vinegar, sake, white miso paste and cooking oil in a bowl and whisk thoroughly to create the marinade.
2. Pour half the marinade into a sealable container large enough to hold the beef; place the beef in the container, pour the balance of the marinade over the beef, cover and marinate for 24 hours or longer, turning the beef over every 12 hours.
3. Prior to grilling, take the container with the marinating beef out of the refrigerator and allow to come to room temperature.
4. With the grill set to a high heat, i.e. you can hold your hand 1 inch from the grill for only 5 seconds, take the beef out of the marinade and place it on the grill.
5. Baste the beef with the marinade while grilling, turn the beef over once and continue to baste with the marinade, about 7 ½ minutes per side for recommended medium rare; use a meat thermometer to determine the level of doneness.
6. Remove the beef from the grill to a cutting board, cover with aluminum foil and allow it to rest for 5 minutes.
7. Slice the Miso Sake Grilled Beef, plate and serve with any juices immediately.

*Note:

• Mirin, rice wine vinegar, dry sake and white miso paste can be purchased at most supermarkets, Asian supermarkets and online.