Here are the following ingredients:
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Follow these cooking methods/directions:
Combine miso, vinegar, sesame oil, gingerroot, soy sauce, honey, garlic and hot pepper flakes in a small bowl. Transfer half the marinade to a medium bowl for the salsa; set aside. Place steaks in a shallow dish; pour in remaining marinade and turn steaks to coat; cover and refrigerate for 20 minutes.
Remove beef from marinade; discard marinade. Pat steaks dry with paper towel and season all over with salt and pepper. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.
Asian-style Cucumber Salsa: Meanwhile, add cucumber, edamame, green onions to reserved marinade; toss until well coated.
Slice steaks across the grain. Arrange on a platter with Asian-style Cucumber Salsa. Serve with lime wedges.