Japanese style steak, 2 kinds 和風ステーキ、二種類

japanese cake

Judging from the numbers of my posts, we do not eat beef that often. Unlike our “youngish” food blogger colleague who buys two (Japanese) servings of steak to reconstruct one serving for him, we have the opposite problem. One serving of steak we get here is way too big for us. One of the ways to deal with this “problem” is to serve the steak Japanese style or “wafu” 和風, in which the steak is served thinly sliced or served in small cubes (the famous “dice” steak along with “Lumb Chap” and “Spare Lib“).

I used a somewhat unusual cut here, called Flat Iron Steak. My understanding is that this comes from upper portion of the shoulder and includes two muscle groups with a sinew in between.  But this particular one came vacuum packed and only contained one kind of muscle which is easier to handle. As the name implies, it is a rather flat rectangular piece of meat. I decided to use two different Japanese marinades and cranked up our Japanese Konro grill. Both marinades are very simple; the first is wasabi soy sauce (“real” wasabi, about 1 tbs, I smeared over the meat and added enough soy sauce to coat in a Ziploc bag, the second is “moromi” miso which I again smeared over the meat and placed it in a Ziploc bag. Both were marinated about 1 hour. I removed the marinades (reserving the wasabi soy sauce) but did not wash the meat so that some marinade remained on the surface. Over the charcoal fire, I grilled them to medium rare (2-3 minutes on each sides). I put them on a plate and loosely covered with aluminum foil and let it rest for 5-7 minutes while I made a sauce. I browned the butter (1 tsp) and then added the remaining wasabi-soy sauce marinade into a small frying pan. I then added the meat juice accumulated on the plate on which the steak was resting). After heating up (1-2 minutes), I added 1 small pat of butter to finish. I sliced both steaks into thin slices across the grain of the meat. One (left) served with wasabi and the sauce I just made and the other I just add more moromi miso.

(left, wasabi-soy sauce and right, moromi-miso marinated)

Both are good but we liked the wasabi-soy sauce steak slightly better. We had this with our potato salad and macaroni salad which also have Japanese touches–subjects for posting another time. We also made our usual grilled rice balls, this time with  a “yuzu” citrus miso (Yuzu juice from a bottle, miso, mirn and some sugar). My wife said she felt virtuous because despite how very good it was she restrained herself from overeating by not going back for seconds. We had this with an excellent (surprisingly) Bordeaux blend from South Africa, “Vilafonte” 2004. This wine really went well with this dish, highly recommended if you could get one (not too expensive to boot).

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