Grilled Steak with Miso Glaze

Name: Grilled Steak with Miso Glaze
Yield: 4
Ingredients: 400g of ribeye steak (boneless); 300g of miso paste; 1 cup of soy sauce; 1 teaspoon of salt; 1 teaspoon of black pepper; 2 Japanese cucumbers; 2 finger peppers; 4 tablespoons of honey; Rutabaga sprouts; 1 tablespoon of soy sauce; 1 tablespoon of sweet mirin (sweet soy sauce); 1 slice of lime; 4 tablespoons of olive oil

1
400g of ribeye steak (boneless)
2
300g of miso paste
3
1 cup of soy sauce
4
1 teaspoon of salt
5
1 teaspoon of black pepper
6
2 Japanese cucumbers
7
2 finger peppers
8
4 tablespoons of honey
9
Rutabaga sprouts
10
1 tablespoon of soy sauce
11
1 tablespoon of sweet mirin (sweet soy sauce)
12
1 slice of lime
13
4 tablespoons of olive oil

Ingredients

1
400g of ribeye steak (boneless)
2
300g of miso paste
3
1 cup of soy sauce
4
1 teaspoon of salt
5
1 teaspoon of black pepper
6
2 Japanese cucumbers
7
2 finger peppers
8
4 tablespoons of honey
9
Rutabaga sprouts
10
1 tablespoon of soy sauce
11
1 tablespoon of sweet mirin (sweet soy sauce)
12
1 slice of lime
13
4 tablespoons of olive oil

Directions

1
Season the ribeye steak with salt
2
Mix together miso paste, sweet mirin, and black pepper
3
Place the ribeye steak in this marinade and refrigerate for at least 24 hours
4
After the marinating time is over, remove the steak from the marinade and grill it quickly on both sides until it's browned
5
Remove and slice into thin pieces like sashimi
6
To make the glaze, mix together honey, olive oil, and minced finger pepper in a bowl
7
For each serving plate, create a bed of thinly sliced cucumber and place slices of grilled ribeye steak on top, covering with a little glaze
8
Garnish with rutabaga sprouts, lime slices, and a thread of soy sauce.