BBQ Steak Marinade is easy to whisk together with common ingredients, but packs a ton of flavor. Use on your favorite meat, chicken, or pork, then cook.
Miso Flat Iron Steak with Soba Noodles
Introduced in 2002, flat iron steak is a relatively new cut from the beef shoulder. Researchers at the University of Nebraska and the University of Florida created this cut from the chuck shoulder clod top blade roast.
Miso Flat Iron Steak with Soba Noodles draws inspiration from Harry Soo’s travels to Japan, where he experienced the amazing tradition of eating top-quality beef with soba noodles. An extremely tender cut of beef, it is served at many upscale restaurants. This cut has intense flavor, juiciness, and marbling. It is sometimes labeled as a “top blade” roast.
Miso Flat Iron Steak with Soba Noodles draws inspiration from Harry Soo’s travels to Japan, where he experienced the amazing tradition of eating top-quality beef with soba noodles. The tender beef is briefly marinated in fermented soy bean paste, called miso, for a unique flavor.
2 tablespoons Japanese brown miso paste
2 teaspoons Slap Yo’ Daddy All Purpose Rub
1 tablespoon soy sauce
2 tablespoons Japanese mirin (sweet rice wine)
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon honey
1 1/2 pounds flat iron steak
3 tablespoons Japanese or American mayonnaise
1 tablespoon Japanese brown miso paste
1 teaspoon Slap Yo’ Daddy All Purpose Rub
1 teaspoon sesame oil
2 teaspoons rice wine vinegar
1 tablespoon brown sugar
Sriracha hot sauce, sambal olek, or red chili flakes, to taste
2 cups cooked soba buckwheat noodles
2 tablespoons chopped green onions
1 teaspoon white sesame seeds
Flat Iron Steak
In a mixing bowl, combine the miso, rub, soy sauce, mirin, oils, and honey.
Place the steak in a baking dish and rub with the marinade. Place in the fridge for 1 hour.
Setup and preheat your grill with a hot zone and a cool zone.
Remove the steak from the baking dish and brush aside any excess marinade.
Place the steak on the hot zone on your grill. Cook for 4 to 5 minutes on each side for medium-rare, about 130 degrees F (55 degrees C). If the steak flares up, move it to the cool zone until the flare up subsides, then return it to the hot zone.
Remove the steaks from the grill and transfer to a cutting board. Cover loosely with foil and let rest for 5 minutes.
Mix the soba noodle dressing by combining the mayonnaise, miso, rub, sesame oil, rice wine vinegar, brown sugar, and hot sauce.
Toss the cooked soba noodles with the miso-mayonnaise dressing. Mound into a nice serving bowl.
Cut the steak against the grain into 1/4-inch-thick slices and place on top of the noodles.
Drizzle with extra dressing and garnish with chopped green onions and white sesame seeds.