Grilled Miso-Marinated Steak

1 1/2 lb top sirloin steak,  about 1 1/2″ thick

Marinade for beef:

• 1/3 c brown (aka red) miso
• 2 T mirin (sweet cooking wine) Note: if you don’t have mirin, add about 1 T of sugar dissolved in 2 T water to the marinade
• 1/4 c sake (or white wine or vermouth)

In a medium bowl, combine the miso, the mirin, and the sake, making a soft paste.  Spread all but 2 T of the marinade over all sides of the steak. You’ll use the reserved 2T of marinade for the sauce to serve with the steak.  Put the steak in a seal-able plastic bag and let marinate in the refrigerator for 3-6 hours.

Sauce for serving with the steak

• 1/3 c water
• 2 T  mirin
• the 2T reserved from the miso marinade
• 1/4 c brandy

To make the sauce, put 1/3 c water, the mirin, and the reserved 2 T of miso marinade in a small pan.  Bring to a boil, stir until it’s mixed well, then add the brandy; reduce the heat and simmer for about 8 minutes (you want the sauce to reduce).  If the sauce is cooked ahead of time, re-warm for serving.

When you’re ready to grill the steak, remove it from the plastic bag and scrape off any clinging bits of marinade. Coat very lightly with oil.

Prepare a medium-hot charcoal fire or heat a gas grill to medium high.  Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5-10 minutes (it will continue to cook a bit more).

Cut the meat into 1/4″-1/2″ slices and serve drizzled with the warm sauce.