- 2 tablespoons miso
- 1 1/2 tablespoons mirin (Japanese sweet rice wine)
- 1 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 1/2 pounds (1/2-inch-thick) blade steaks
- Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
- Serve with: Spicy Napa cabbage slaw and steamed rice