Flank Steak with Ponzu & Miso Butter

Flank Steak with Ponzu & Miso Butter

Flank Steak with Ponzu & Miso Butter 336 232 The Original Dry Bag Steak

This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal at your next gathering.

Serves 4


2 lbs flank steak, cut into four 8-oz piece Ponzu and Miso Butter Glaze

Yields 3/4 cup

  • 1 tablespoon Mizkan AJIPON® Ponzu
  • 2 tablespoons MIZKAN HONTERI® Mirin Seasoning
  • 3 tablespoons Shiro miso (white miso)
  • 4 tablespoons or 1/2 stick butter, melted
  • 2 tablespoons Japanese cooking sake
  • 2 teaspoons sugar
  • 1/8 teaspoon cayenne pepper
  • 3 dashes black pepper

Fresh herb salad
3 tablespoons Mizkan AJIPON® Ponzu


Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool. In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.

Grill each side for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.

Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. (A tip from Harry Soo, BBQ expert)

While the steak is resting, toss the fresh herb salad with Mizkan AJIPON® Ponzu.

On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top, and serve with some fresh herb salad.

Cook’s Note:

This Mizkan Ponzu and Miso Butter glaze tastes great with salmon, black cod, sea bass, and lobster.

  • 1 ½ Tbs packed light brown sugar
  • Rounded ¼ tsp cayenne
  • Rounded ¼ tsp freshly ground black pepper
  • 1 lb thick-cut bacon (about 12 slices)

Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.

In a small bowl, stir together the brown sugar, cayenne, and black pepper.

Arrange the bacon slices in 1 layer—not overlapping—on the rack of a large broiler pan. or baking sheet. Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.

Recipe & photo courtesy of rasamalaysia.com

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