Soy and miso marinated flat iron Steak with bok coy and shiitake Mushrooms

Ingredients

• 1/2 tsp. — Coriander
• 1/2 tsp. — Cardamom
• 4 tbsp. — Mirin
• Juice of 1 lime
• 1 tbsp. — Fresh ginger, grated
• 1 tbsp. — Chili paste
• 3 tbsp. — Brown miso paste
• 2 tbsp. — Brown sugar
• 3 tbsp. — Rice vinegar
• 1/4 cup — Soy sauce
• 1 tbsp. — Toasted sesame oil
• 1, 16 oz. — Flat iron steak
• 1/2 lb. — Large Shiitake mushrooms, stemmed
• 4 — Baby bok choy, halved lengthwise
• 3 tbsp. — Toasted sesame seeds
• 1/4 cup — Scallions, thinly sliced

Instructions

1. Place steak in a shallow baking dish.  Whisk together all the marinade ingredients and pour over steak, turning to coat.  Cover and refrigerate for 3-4 hours.  When ready to cook, preheat grill (outdoor or cast iron) over medium-high heat. Remove steak from marinade, pat dry, and season lightly with salt and pepper (You already have some salt from the soy sauce).  Pour the marinade into a small sauce pan and heat over medium heat until hot and simmer for 10 minutes.  Cover, and set aside.
2. Brush the bok choy and mushrooms with olive oil and season with salt and pepper.
3. Grill steak, mushrooms, and bok choy until meat is medium-rare and vegetables are partially charred and beginning to soften, turning occasionally, about 8 minutes for steak, 6 minutes for mushrooms, and 5 minutes for bok choy. Allow the steak to rest for about 5 minutes.  Slice and serve alongside the bok choy and shiitakes.  Drizzle with marinade sauce and garnish with toasted sesame seeds and scallions.

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