Miso Hungry... Miso Marinated Skirt Steaks

One of my favorite cuts of beef is skirt steak. Once you get it for cheap, but that's not the case any longer. Skirt steak is similar to flank steak in that they come for the same region of the cow, between the ribs and hip. Skit steak is commonly used in fajitas and requires just a quick pan fry or grilling.
On of my least favorite ingredients, or let me rephrase that, items I need to explore more , is Miso. I am not a huge fan of using the fermented soybean paste in soups, but I love to use it as glaze or marinade for meat and fish.The only Miso soup I have ever liked is one I made myself.I have a bag of Miso stored away in my fridge from some experiments earlier. Miso lasts quite a long time( 1 year or more) if kept sealed in the fridge and it was still good. But check your dates if the manufacturer puts one on the package. My Miso could probably go a bit further as long is its sealed tightly. The fermentation may cause the product to get stronger.If you are worried about sodium , check the contents as well.Red Miso tends to have higher amounts of sodium.

For this recipe I used a white Miso and made a quick tasty glaze for my skirt steak. I also used the same glaze for salmon steaks later on the week and it worked great. I would love to try this on the grill when summer arrives.

Miso Marinated Skirt Steaks

1 tablespoon Miso (white)

1 lb skirt steak

1 1/2 tablespoon sesame oil

1 tablespoon rice wine vinegar

1/4 cup brown sugar

2 tablespoons Sake

1 teaspoon ground ginger

3 cloves chopped garlic

1 teaspoon prepared wasabi in tube

In a bowl mix all ingredients . Place skirt steaks in bowl, cover, and refrigerate for a few hours or overnight.

Take a cast iron skillet or grill and heat on range top. Add a small amount of of oil. Depending on the doneness you desire, grill/fry for at least 3 min on high heat each side for rare. Be careful not to over cook or it will be dry and tough. I prefer mine on the more med to well done side.Allow the steaks to sit for a few minutes before you slice on the diagonal.

Miso Soup...Western Style

I'm telling you right off the bat,I've never been a fan of Miso soup. Instant or the ones I have had at some sushi places really don't appeal to me. I want to like Miso,I really do.I hear people wax poetic over it and I never got the hype. I have had some terrific dishes with Miso as a component and have loved it!Just not the soup.There are so many benefits to Miso that I want to explore it more, on my terms.
Saturday I have a big last minute invite to a Gala at the Opera.I had been quite involved with them for some years, but have dropped out of the 'scene'. My aunt is still a grand dame on the social scene and quite the fashion plate. Pick up a magazine or social page and there she is. So what does this have to do with Miso? Not much, but I can't fit into any of my many ball gowns and need to eat light for a few days and drink tons of green tea. Not much notice is there? So trying to figure out a low cal healthy dinner with Certain Someone out with his boyz all night, I ventured to the new improved Hyde Park Produce. Since Co Op is no more and Treasure Island is still not ready, the expanded neighborhood produce shop was packed.It has everything. It reminded me of a mini Whole Foods with good prices. In wandering the aisles I found this.

I decided to revisit the Miso and have a light dinner. The instructions were simple enough. It takes no time and its essentialy simmering onion, Wakame Flakes, carrots, etc. in a broth or water(The Miso soups I have had before didn't have much in it). You add the Miso diluted slightly in water , but NEVER LET IT BOIL(or it loses it good properties). In quick research of Miso and Wakame I find its packed with health benefits( reduced cancer risks,restorative powers,etc). Wakame has been found to burn fatty tissue! I was amazed how this sea vegetable expanded!There's a lot of it in the world and we need to eat it up. Wakame if anything, was the only thing I ever liked about Miso Soup in the past and now I want to find other ways to use it like a Tofu Salad. My contraversial deviation was that I used chicken broth( I hear the gasps) rather than dashi. I know its not pure Miso Soup, but tough , I liked it!I also added some fried tofu cubes. A light refreshing lunch/dinner that I plan to consume until Saturday. I have changed my mind and homemade Miso soup is pretty good.