Japanese garlic steak. Need I say more?
Make some shallow cuts into each side of the steak and marinate in 45ml (1½ oz) of soy sauce, 1½ tablespoons of mirin (sweet cooking sake) and 2 crushed cloves of garlic for at least 20 minutes. When you’re ready to cook, heat a heavy pan (preferably cast iron) until smoking hot, smear a little oil onto the steaks and cook for 5 minutes or so on each side (for thinner steaks or ones without bones, cook for less time). Serve garnished with green onions.
I served my steak with miso grilled butternut. Cut your butternut into wedges, toss in a little oil and salt and bake in a hot oven until softening. Now heat your grill (broiler). Brush the squash with a mixture of 2 tablespoons of sesame oil, 1 tablespoon of mirin, 1 tablespoon of sake, 2 tablespoons of white or yellow miso and 1 tablespoon sugar and grill until caramelising.
michelle picker cooks 