This grilled 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.
Sriracha hot sauce, sambal olek, or red chili flakes, to taste
2cupscooked soba buckwheat noodles
To Serve
2tablespoonsgreen onionschopped
1teaspoonwhite sesame seeds
Directions
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 in 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 them to a cutting board. Cover loosely with foil and let rest for 5 minutes.
Soba Noodles
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.
To Serve
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.