Miso Marinated Flat Iron Steak with Soba Noodles
What is the flat iron steak you may ask? The flat iron steak is a relatively new cut from the beef shoulder. It was introduced in 2002 when researchers at the University of Nebraska and the University of Florida created this cut from the chuck shoulder clod top blade roast. It’s considered one of the tenderest cuts you can buy, and you may have seen it on an upscale restaurant menu. It often surprises and impresses beef lovers with its intense flavor, juiciness, and marbling. Sometime around 2008, chefs caught wind of this cut and it started appearing on menus of American steak houses and it continues to grow in popularity. In a butcher shop, the flat iron steak can sometimes be labeled as “top blade” roast.
Due to the gracious folks at Snake River Farms, I’ve been able to develop a couple of delicious recipes to feature their Wagyu American Kobe flat iron steaks. Snake River Farm’s premium Gold Grade meats have the highest level of marbling that they offer in their American Kobe line. The flavor of their SRF flat iron steak is sure to please all true beef connoisseurs. I published my first SRF flat iron steak recipe previously and here is a second. This recipe draws inspiration from my travels to Japan where I experienced the sublime Japanese tradition of eating top quality beef with soba noodles. I marinated this tender cut of beef briefly in a fermented soybean paste called miso to give it a unique Japanese flair. I also used my SYD Beef Rub which was my secret weapon in winning many awards including my 2010 KCBS Ranchers Reserve 1st Place brisket award and 2011 KCBS Ranchers Reserve National Sirloin award. To showcase this steak, I topped it with some chopped scallions and white sesame seeds.
- Yield: 4 1x
Ingredients
- For the Steak:
- 1 1/2 pounds flat iron steak
- 2 tablespoons Japanese brown miso paste
- 2 teaspoons SYD All Purpose Rub
- 1 tablespoon soy sauce
- 2 tablespoons Japanese Mirin (sweet rice wine)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
For the Soba Noodles
- 2 cups cooked soba buckwheat noodles,
- 3 tablespoons Japanese mayonnaise, or Best Food mayonnaise
- 1 tablespoon Japanese brown miso paste
- 1 teaspoon SYD All Purpose Rub
- 1 teaspoon sesame oil
- 2 teaspoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 squirt of Sriracha hot sauce to your liking, or Sambal Olek, or sprinkle of red chili flakes
- 2 tablespoons chopped green onions
- 1 teaspoon white sesame seeds
Instructions
- In a mixing bowl, combine the steak marinade of miso, SYD rub, soy sauce, Mirin, vegetable oil, sesame oil, and honey.
- Rub steak with miso marinade in baking dish and leave in fridge for 1 hour
- Mix soba noodle dressing by combining mayo, sesame oil, rice wine vinegar, brown sugar, and Sriracha. Set aside
- Setup and preheat your grill with a hot zone and a cool zone.
- Remove the steaks from baking dish and brush aside excess marinade.
- Place the steaks on a hot zone on your grill.
- Grill the steak for 4 to 5 minutes on each side for medium rare, about 130F. If the steak flares up, move it to the cool zone until flare up subsides before returning it to the hot zone
- Remove the steaks from the grill and transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes.
- Toss the cooked soba noodles with the miso mayo dressing. Mound into a nice serving bowl
- Cut the steaks against the grain into 1/4-inch slices and place on top of the noodles.
- Drizzle with some extra soba dressing and garnish with chopped green onions and white sesame seeds
- Category: Entree
- Cuisine: Asian