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Classic Steak and Cabernet, with a Miso Twist

06.04.21

Classic Steak and Cabernet, with a Miso Twist

If you’re itching to fire up your grill this summer, look no further than this miso-marinated hanger steak with roasted potatoes, miso mayonnaise and crunchy kale salad. For this recipe, we used white miso rather than red, which has a delicate flavor profile that elegantly contrasts with the dark fruit flavors of our Far Niente Oakville Estate Cabernet Sauvignon and draws out the wine’s subtly savory notes as well. It’s our Asian-influenced take on the French and Belgian classic, steak frites, and when paired with one of our favorite grilling wines, it hits all the umami high notes!

Miso Marinated Hanger Steak with Roasted Red Potatoes, Miso Mayo and Crunchy Kale Salad

Wine Pairing: Far Niente Estate Bottled Cabernet Sauvignon, Napa Valley Oakville

Serves 4

Ingredients

Miso Hanger Steak:

2 Tablespoons miso white paste

2 Tablespoons brown sugar

½ Teaspoon fresh ginger, peeled and grated (micro plane or a Japanese grater recommended)

½ Teaspoon garlic, grated

2 Tablespoons toasted sesame oil

1 Teaspoon soy sauce

2 Tablespoons mirin

2 ½-3 pounds hanger steak (also known as a butcher’s steak)

Potatoes and Miso Mayo:

2 Pounds small red potatoes

2 Tablespoons olive oil

1 Teaspoon fresh chopped thyme or sage

½ Teaspoon kosher salt

Generous grinds of black pepper

3 Tablespoons mayonnaise, homemade or store-bought

2 Tablespoons white miso paste

Crunchy Kale Salad:

¼ Cup rice wine vinegar

1 Tablespoon soy sauce

1 ½ Teaspoons sesame oil

1 Tablespoon grapeseed oil

2 Teaspoons Dijon mustard

1 Bunch of Dino kale, washed, destemmed and cut into one-inch pieces

¼ Cup carrots julienned

2 Tablespoons toasted sesame seeds

¼ Cup roasted peanuts, chopped

1/4 Cup candied pecans, chopped

¼ cup spring snap peas, raw or blanched, cut into thirds

Method:

Marinade and Steak:

In a medium bowl, whisk miso, brown sugar, ginger, garlic, sesame oil, soy sauce and mirin together. Place steaks in a large glass dish; pour marinade over steaks and let stand for one hour (and up to 24) in refrigerator, turning once.

Remove steak from marinade. Preheat grill to high. Rub grill with oiled cloth to season before placing steaks on grill. If flames rise up, shift the steaks to a place with no flames. Grill approximately three minutes per side, for medium rare. Allow steaks to rest for 10 minutes. Slice thin.

Potatoes and Miso Mayo:

Preheat oven to 400. Wash and quarter the potatoes. Toss with olive oil, chopped sage or thyme, salt, and fresh ground pepper until well coated. Spread potatoes evenly, in a single layer across a baking pan or roasting dish and roast for 30 minutes.

To make your miso mayonnaise, stir miso and mayo in a bowl and set aside. It’s that easy.

Kale Salad:

In a medium size bowl whisk vinegar, soy sauce, sesame oil, grapeseed oil and Dijon mustard until fully combined. Set vinaigrette aside.

Place kale, carrots, sesame seeds, peanuts, candied pecans, currants and spring peas together in a large serving bowl and toss with vinaigrette.

To Serve:

Place sliced hanger steak, crunchy kale salad and a generous serving of potatoes on four warmed plates. Include a small dipping bowl of miso mayo for your potatoes. The miso also adds a wonderful umami note to the steak, and it beautifully complements the dark fruit layers of our Far Niente Oakville Estate Cabernet Sauvignon, while subtly drawing out the wine’s savory undertones as well.

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