An essential ingredient in Japanese cooking, mirin is a sweet rice wine that makes a wonderful addition to marinades, sauces and glazes. Combined with soy sauce, onion and garlic, it adds fabulous flavor to this recipe for grilled strip steaks. Serve with our Scallion-Kale Ramen for a simple, complete dinner with a Japanese flair.Print
Mirin-Marinated Strip Steaks with Scallion-Kale Ramen
New York strip steaks marinated in mirin, garlic and soy sauce, grilled and served with ramen noodles tossed with sautéed kale and scallions.
- Yield: 4 servings
- 4 New York strip steaks (3/4-inch thick, 7 to 8-ounces each)
- 3 packages ramen noodles
- 2 tablespoons vegetable oil, plus more as needed
- 1 clove garlic, finely chopped
- 1 bunch kale (about 3/4 lb)
- 5 or 6 scallions, sliced
- 1 tablespoon soy sauce
- Salt and freshly ground black pepper
- Sesame oil
- Sesame seeds
For the marinade:
- 1/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 1/4 cup onion, finely chopped
- 3 cloves garlic, very finely chopped
- At least 4 hours before serving prepare the steaks for marinating by trimming and discarding any excess fat.
- Prepare the marinade. In a shallow dish large enough to hold the steaks in a single layer, whisk together the oil, sesame oil, mirin, soy sauce, onion, garlic and a few grinds of black pepper.
- Add the steaks and turn several times to coat with the marinade. Cover and refrigerate, turning them at least once midway through the marinating process for even flavoring.
- Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.
- Put a pot of salted water on to boil for the ramen. Discard the flavor packets or reserve for another use, then break each block of noodles in half and set aside until ready to cook.
- About 1/2 hour before cooking, remove the steaks from the refrigerator to come to room temperature. Preheat a grill or broiler.
- Heat the vegetable oil in a heavy skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the kale and sauté until wilted, 2 minutes.
- Season to taste with salt and pepper, then add the scallions and continue cooking until both the scallions and kale are tender, but still bright green, 2 to 3 minutes longer. Remove from the heat and set aside.
- Grill or broil the steaks to desired doneness, 2-1/2 to 4 minutes per side. Transfer to a platter to rest for 5 minutes while you finish the noodles.
- Cook the ramen until tender (about 3 minutes) and drain. Add the noodles and soy sauce to the kale mixture. Toss to combine, taste and adjust the seasoning, then add a little extra oil if needed.
- Cut each steak across the grain into 1/4-inch slices.
- To serve, plate a portion of ramen and surround with sliced steak. Drizzle with a bit of toasted sesame oil and sprinkle with sesame seeds.