Grilled Miso Teriyaki Tenderlion
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
Miso is made of soybeans and is very healthy. The Japanese use miso to marinate beef, fish and vegetables. White miso is not only used as marinade but also in soups and many other dishes. It has a mild earthy aroma and taste, which makes me hungry just when opening the packaging. Dark or red miso is stronger in flavor and has a slightly yeasty or malt-like taste. It provides a very special note but is used in lesser amounts because its strong flavor can easily overwhelm other flavors. The subtle tenderloin goes wonderfully with grilled pouches of asparagus and snow peas.
Preparation time: 40 minutes
Grill time: 5 to 8 minutes for medium rare
4 tenderloin steaks, about 1⁄3 lb each (140 g) each
2 tablespoons white miso
1 tablespoon red miso (if unavailable use an additional tablespoon of white miso)
1 tablespoon Japanese soy sauce
11⁄2 tablespoons sake
11⁄2 tablespoons mirin
1 tablespoon neutral-flavored oil
1 tablespoon sugar
In a small bowl, combine the ingredients for the marinade. Place the beef and marinade in a shallow bowl and set in the refrigerator to marinate for a few hours. Remove from the refrigerator 1 hour before you begin grilling.
Prepare the grill for direct grilling with two heat zones (medium and high).
Oil the grate and place the steaks over the high heat zone and grill each side for about 2 to 3 minutes. Move the steaks to the medium heat zone and continue to grill each side for another 1 to 2 minutes for medium rare doneness. Baste with the leftover marinade from time to time. Test for doneness by poking the meat with your finger.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.