MISO MARINATED FLANK

Sometimes I forget how good flank steak is – this just brought the memories flooding back.

Ingredients

• One 2 pound flank steak

Marinade:

• ¼ cup white miso paste (available at most supermarkets)
• ¼ cup rice vinegar
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 large garlic clove, finely minced
• 1 teaspoon fresh ginger, finely minced

Basting sauce:

• 2-3 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Directions

1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
2. Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight
3. Take steak from fridge 30 minutes before cooking
4. In the meantime, add basting ingredients to a small bowl and mix until well combined
5. Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.
6. Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes
7. Slice into thin strips across grain to serve.

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WATCH ME MAKE THIS

Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.