The Best Miso Marinated Steak Recipe
This Miso Marinated Steak Recipe is full of umami flavor that compliments this delicious venison steak served with baby bok choy and enoki mushrooms.
Servings: 4 servings
Ingredients
- 1 pound venison loin (backstrap)
- ¼ cup olive oil
- 2 Tablespoons white miso paste
- 2 Tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoons minced garlic
- 4 Baby Bok Choy, cleaned, trimmed, and cut in half lengthwise
- 1 Tablespoon sesame oil
- 1 Tablespoon water
- 1 handful Enoki mushrooms, cleaned
Garlic Soy Sauce Ingredients
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 1 Tablespoon minced garlic
Instructions
- On a cutting board, tenderize the steak with a Jaccard meat tenderizer, then slice into thin strips.
- Whisk together the olive oil, miso paste, soy sauce, Dijon mustard, and minced garlic. Pour mixture in ziploc bag with steak and let sit at room temperature for 20 minutes.
- Make garlic soy sauce by whisking those ingredients in a small bowl and set aside.
- When ready to cook, remove steak from marinade and cook in a hot skillet over medium-high heat for about 3 minutes per side. Remove steak from pan, wrap in aluminum foil, and let rest.
- Meanwhile, add 1 Tablespoon sesame oil and the bok choy to the same skillet. Cook for 2 minutes, flip them over, add 1 Tablespoon water, cover pan, and cook for another 2 minutes.
- In the same skillet, add 1 Tablespoon butter and the mushrooms and sauté for 2 minutes. Remove from pan to your serving platter.
- Take steak out of the aluminum foil and spread out on serving platter with the bok choy and Enoki mushrooms. Pour garlic soy sauce over everything and serve immediately.
