Grilled Flank Steak with Asian Green Sauce (Shiso, Miso, Daikon & Pear)

July 20, 2011
3 Ratings
Author Notes

While I can appreciate an unadulterated piece of juicy steak, I love grilled steak with salsa verde. Something about the contrast of the rich meat with the piquant sauce makes my taste buds buzz. Here is my Asian take on green sauce, keeping sweet basil, garlic and lemon as the backbone, but adding shiso, miso, and Asian pear for a sweeter, earthier sauce. It maintains a bite thanks to the grated daikon and slightly smoky edge from the sesame oil. We made a meal of it by simply adding steamed rice and a green salad. - gingerroot —gingerroot

Test Kitchen Notes

We cut into our steak, slathered it with some of gingerroot’s green sauce and both took a bite, simultaneously we said “mmm that is nice and bright." The herby, lemony sauce is perfectly balanced with a little bite of garlic and the toastiness from the sesame oil. I was a bit worried about salting a steak for so long, but it works well, the steak ends up really nicely seasoned and develops a great char on the grill. Due to grocery store shortfalls, I had to use a plain 'ole lemon and I subbed a Fuji apple for the Asian pear, but the sauce was really delicious so I know it didn’t suffer. I also had the sauce on grilled veggies and it was tasty there too. Thumbs up for an EP!!! - aargersi —aargersi

  • Serves 2-4 depending on appetite
  • For the Steak
  • 1 1/4- 1 1/2 pound flank steak
  • kosher salt
  • For the Asian Green Sauce (Shiso, Miso, Daikon & Pear)
  • 4-5 sweet basil leaves cut into chiffonade (for ¼ cup)
  • 6-7 green shiso leaves cut into chiffonade (for 1/3 cup)
  • 1 1/2 teaspoons Meyer lemon zest (I used one small lemon)
  • 1 medium garlic clove, minced
  • 2 teaspoons white miso
  • 2 teaspoons Meyer lemon juice, plus more to taste
  • 1 tablespoon grated daikon (remove outer layer of skin with a sharp knife or peeler)
  • 5 tablespoons extra virgin olive oil
  • 1/2 teaspoon sesame oil
  • 2 tablespoons Asian or Korean pear, minced
In This Recipe
  1. START ONE DAY AHEAD: Dust both sides of steak with salt. Roll steak and place in a bowl. Cover with plastic wrap and refrigerate overnight.
  2. Remove steak from fridge and then get your grill going. You want to let your steak come up to room temperature before cooking.
  3. While waiting for your grill to heat up and steak to reach room temperature, make the Asian green sauce by combining ingredients in a bowl. Gently stir to mix thoroughly. Taste for lemon juice and add more if desired. Set aside until ready to eat.
  4. Pat both sides of steak dry with a paper towel. Grill steak until well seared with a nice crust on one side, about 4-6 minutes. Flip steak using tongs and continue grilling on the other side until cooked to your liking, about another 4-5 minutes (give or take a few minutes depending on the heat of the fire and thickness of your steak).
  5. Transfer meat to a cutting board and let steak rest for 10 minutes.
  6. Slice meat against the grain at a slight angle to desired thickness. Serve immediately with Asian green sauce and steamed rice (if desired). Enjoy!
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Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.