Active Time

　　10 min

　　Total Time

　　25 min

　　The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut. And the whole thing really sings when you pair it with the <epi recipelink="" id="350696">Napa cabbage slaw</epi>.

　　

Ingredients

Makes 4 servings

　　2 tablespoons miso

　　1 1/2 tablespoons mirin (Japanese sweet rice wine)

　　1 teaspoon soy sauce

　　1 teaspoon Asian sesame oil

　　1 1/2 pounds (1/2-inch-thick) blade steaks

　　

Step 1

Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.

　　

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see <epi recipelink="" id="242904">grilling procedure</epi>

　　

Step 3

Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.

　　

Step 4

Serve with: <epi recipelink="" id="350697">Spicy Napa cabbage slaw</epi> and steamed rice

　　Cooks' note:

　　Steaks can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.