Ingredients
The following ingredients have 3 Servings
- 1 1/4- 1 1/2 pound flank steak
- kosher salt
- 4-5 sweet basil leaves cut into chiffonade (for ¼ cup)
- 6-7 green shiso leaves cut into chiffonade (for 1/3 cup)
- 1 1/2 teaspoons Meyer lemon zest (I used one small lemon)
- 1 medium garlic clove, minced
- 2 teaspoons white miso
- 2 teaspoons Meyer lemon juice, plus more to taste
- 1 tablespoon grated daikon (remove outer layer of skin with a sharp knife or peeler)
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon sesame oil
- 2 tablespoons Asian or Korean pear, minced
Instruction
- START ONE DAY AHEAD: Dust both sides of steak with salt. Roll steak and place in a bowl. Cover with plastic wrap and refrigerate overnight.
- Remove steak from fridge and then get your grill going. You want to let your steak come up to room temperature before cooking.
- While waiting for your grill to heat up and steak to reach room temperature, make the Asian green sauce by combining ingredients in a bowl. Gently stir to mix thoroughly. Taste for lemon juice and add more if desired. Set aside until ready to eat.
- Pat both sides of steak dry with a paper towel. Grill steak until well seared with a nice crust on one side, about 4-6 minutes. Flip steak using tongs and continue grilling on the other side until cooked to your liking, about another 4-5 minutes (give or take a few minutes depending on the heat of the fire and thickness of your steak).
- Transfer meat to a cutting board and let steak rest for 10 minutes.
- Slice meat against the grain at a slight angle to desired thickness. Serve immediately with Asian green sauce and steamed rice (if desired). Enjoy!
