Japanese Marinated Steak

Don't ask us why Cafe Drake is so mad on a cow (pun intended) kick these days, but below is yet another method of quickly preparing steak in the sweltering kitchens of July. We served a mere sirloin cut in the photo above with an arugula and Lola Rossa lettuce salad and wedges of whole wheat garlic bread.

JAPANESE MARINATED STEAK

1. Mix 2 T. yellow miso paste with 1 T. soy sauce and 1 T. honey. Blend till smooth.


2. Smear on both sides of a large steak or smaller pieces (already cut, as desired).


3. Wrap tightly in plastic wrap and refrigerate for 3-4 hours.


4. Remove from fridge and let sit at room temperature for 1/2 hour.


5. Sprinkle both sides of the steak(s) with a little salt and lots of black pepper.


6. Fry for 2-4 minutes per side (2 per side for rare, 4 minutes for medium) in a hot, oiled skillet.


7. Cut, if needed, into individual portions and serve immediately.