Asian-Style Steak

You will be delighted by the tender, juicy, and very flavorful meat, which gets its special taste from the Asian marinade in which the steak is marinated before cooking.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 6 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 spoons Miso

  • 1 spoon Alcohol, Sake

  • 2 pod Garlic, fresh

  • 1 spoon Sugar, white

  • 2 pinch Spices, pepper, black

  • 300 g Meat, beef, T-bone steak

  • pieces Sesame seeds, dried

Steps

  1. Peel the garlic and slice it thinly. In a shallow bowl, mix the miso paste, garlic, sugar, sake, and freshly ground pepper into a smooth mixture. Place the steak in the bowl and thoroughly rub it with the prepared marinade on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the meat to absorb the flavors of the marinade.

  2. Take the bowl with the marinated meat out of the refrigerator at least 15 minutes before cooking and let it sit at room temperature to allow the steak to warm up slightly. Place a heavy-bottomed pan on the stove and heat it well. Pour a little oil into the heated pan, and when the fat is hot, place the marinated steak in the pan (remove excess marinade and garlic slices). Cook the steak for 3 minutes on each side (if you prefer it more well-done, cook it for an additional minute). Once cooked, transfer it to a cutting board and let it rest for a few minutes to allow the juices to distribute evenly.

  3. Slice the steak into pieces, serve them on a plate, sprinkle with sesame seeds, and serve with boiled or roasted vegetables.

Nutrition Information (Per 100g)

  • Calories: 193.15 kcal
  • Fat: 6.85 g
    • Saturated Fat: 2.28 g
  • Carbohydrates: 7.87 g
    • Sugars: 3.55 g
  • Protein: 20.56 g
  • Fiber: 0.76 g

Advice

The marinated steak can also be grilled. The meat should be marinated for at least one hour, but its best to marinate it overnight. Miso is a salty seasoning that is very commonly used in Japanese cuisine. It is obtained through the fermentation of barley, soybeans, and sea salt.