We’ll be posting miso recipes regularly for the next few months, I’m working with Marukome to develop recipes for their brand new Miso & Easy product with substitutions using regular miso paste. So, Miso & Easy is like instant miso in a squeezable bottle. You can make miso soup in seconds, there’s no need for kombu or bonito flakes or dashi – it’s all in the bottle!
This recipe can be made with Miso & Easy or regular Miso Paste (I love the all-natural low sodium miso paste from Marukome)
How to make Steak with Orange Miso Sauce
Rub both sides of the steak with cooking oil and season with salt.
Heat a heavy-bottomed skillet, such as a cast iron pan, over high heat. When hot, add the steak to the pan. Sear both sides until browned, about 3-5 minutes on each side.
Transfer the steak to a clean plate then make the orange miso sauce. Turn the heat to medium-low and add about 3/4 of a cup of beef stock to the pan.
Next, add miso, mirin (a Japanese sweet rice wine) and Asian sesame oil to the pan. Cook the sauce for one minute.
Now, squeeze the juice from half an orange into the sauce.
Add the steak back into the pan and cook until your desired doneness.
…and, you’re done!
Orange Miso Steak Recipe
Pan seared steak with a simple pan sauce made with fresh orange juice and miso.
Ingredients:FOR THE STEAK
2 ribeye steaks, bone-in, 1-inch thick
2 teaspoons cooking oil
1 teaspoon saltFOR THE SAUCE
¾ cup beef stock
2 tablespoons Miso and Easy (substitute 1 tablespoon red miso paste)
1 tablespoon mirin (Japanese sweet rice wine)
1 teaspoon Asian sesame oil
juice of half an orange
1) Let steak rest at room temperature for 15 minutes. Rub both sides of each steak with cooking oil and season with salt.
2) Heat an oven-safe pan (cast iron preferred) over high heat. When very hot, add steaks to the pan and let cook until browned, 3-5 minutes. Flip steaks and cook an additional 3-5 minutes. Transfer to a clean plate.
3) Reduce heat to medium-low then add beef stock, Miso and Easy, mirin and sesame oil, cook 1 minute. Add orange juice then add the steaks back to the pan and cook until desired doneness. Test doneness with a meat thermometer:
135F = rare
145F = medium rare
160F = medium
170F = well-done
4) Serve steak with pan sauce drizzled on top.