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

Cabernet Franc has such a lovely savory quality that can do very well with Asian flavors. The earthy, meaty shiitakes complement the Rutherford dust component extremely well. The subtle acidity and sweetness in the marinade help bolster soft fruit, and the meat itself tempers tannin and fleshes out the wine’s elegance.

Soy and Miso Marinated Flat Iron Steak with Bok Choy and Shiitake Mushrooms

Cabernet Franc from Rutherford is a rare and special treat and becomes a mouthwatering experience when paired with this soy and miso marinated steak. Get your steak knives ready.

Prep Time — 4 hrs
Total Time — 4 hrs 45 min

Makes 4

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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Featured Wine

2016 Tonella Vineyard Cabernet Franc

This wine is rich with color, illuminating dark red, almost black in the glass that opens with classic Rutherford aromas of cocoa, tobacco, cedar, and hints of blackberries. On the palate, this wine is smooth with mouth-quenching acidity and dusty tannins, exemplifying the Rutherford sense of place. 90 Points - Wine Enthusiast. Winery Exclusive

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