Barbecue-Roasted Orange-Miso Marinated Steak

15 min prep

240 min marinating

75 min cooking

Serves 4

Difficulty 2/5

This thick steak gets cooked like a small roast, slowly roasted over indirect heat on the barbecue to develop gorgeous browning and flavour. The simple marinade is loaded with umami and richness with a splash of freshness from the orange juice. Serve with a simple coleslaw: toss bagged coleslaw with prepared Asian-style sesame salad dressing, cucumber, green onion, edamame and orange segments.

1. Combine orange juice, miso, rice vinegar, maple syrup, soy sauce, garlic, gingerroot and half the green onion in small bowl. 2. Pierce steak all over with a fork. Transfer steak and half the orange-miso marinade to sealable freezer bag, massaging marinade into meat. Remove as much air as possible from the bag and cinch around the bone; secure with an elastic band. Place in a shallow dish and refrigerate for 4 to 12 hours. Cover and refrigerate remaining orange-miso marinade separately. 3. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 4. Remove steak from marinade and pat dry with paper towel; discard marinade. Season steak all over with salt and pepper. 5. Place steak on grill over drip pan; turn off burner under drip pan. Insert oven-safe meat thermometer sideways into centre of steak, avoiding fat or bone. Close lid and cook for about 60 to 75 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 6. Transfer steak to a cutting board, cover with foil and let rest for 15 minutes. 7. Meanwhile, pour reserved orange-miso marinade into a small saucepan; bring to a boil over medium-high heat. Cook, stirring often, for 2 to 3 minutes or until thickened and reduced to a syrupy consistency. Reduce heat to low. Add butter cubes, one at a time, swirling pan and stirring often, allowing each piece to melt before adding the next. Place saucepan on and off the heat as needed to melt butter to creamy consistency without letting it boil, about 2 to 3 minutes. (If the heat is too high, sauce will separate.) Stir in orange zest. 8. Carve meat from the bone, then into thin slices. Arrange steak on a large platter with the bone. Drizzle with some of the sauce and sprinkle with remaining green onion and the sesame seeds. Serve remaining sauce on the side.

Barbecue-Roasted Orange-Miso Marinated Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

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