Misuji (Flat Iron Steak Yakiniku)
Misuji, the flat iron cut from the shoulder, is tender, well-marbled, and a lesser-known gem that rewards anyone willing to seek it out.
Ingredients
| 1 lb (450g) | flat iron steak, sliced thin across the grain (3 to 4mm) | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sesame oil |
| 2 cloves | garlic, minced | |
| 1/2 teaspoon | 2.5 ml | sugar |
| — | toasted sesame seeds, to garnish |
Instructions
- Trim any silverskin from the flat iron steak before slicing. Cut across the grain at a slight angle into 3 to 4mm slices.
- Combine soy sauce, sake, mirin, sesame oil, garlic, and sugar. Toss beef slices in the marinade. Refrigerate for 30 minutes to 1 hour.
- Grill over very high heat for 1 minute per side until caramelized.
- Garnish with sesame seeds and serve with steamed rice.