This miso marinade was delicious on a piece of American Kobe-style beef. I used Korean gochujang for the red pepper paste since I had it on hand. The recipe calls for tobanjan. I'm assuming you can use red pepper flakes if you don't have an Asian-y red pepper paste.
BTW, Kevin loves The Japanese Grill by Tadashi Ono and Harris Salat. If you like Japanese grilling, this will become your go-to cookbook.
- 3 cloves garlic, finely minced
- 1/4 cup red miso
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 tsp red pepper paste or red pepper flakes
- 1 lb skirt steak, hanger steak, or flat-iron steak
Combine the garlic, miso, mirin, sake, sugar, and red pepper paste/flakes. Spread it over the meat and let sit at least 1 hour before grilling.
Cook about 3 minutes per side on a medium-hot grill.