Wine Country Table

Miso Marinated Hanger Steak with Roasted Red Potatoes, Miso Mayo, and Crunchy Kale Salad

FAR NIENTE

From the kitchen at Far Niente comes this mouth-watering, Asian-influenced take on steak frites. Fire up the grill for their delicious Miso Marinated Hanger Steak with Roasted Potatoes, Miso Mayonnaise, and Crunchy Kale Salad. The delicate flavor profile of the white miso elegantly contrasts with the dark fruit flavors of Far Niente’s Oakville Estate Cabernet Sauvignon and draws out the wine’s subtle savory notes.

Serves Four

INGREDIENTS

  • Miso Hanger Steak
  • 2 tbsp white miso paste
  • 2 tbsp brown sugar
  • ½ tsp fresh ginger, peeled and grated
  •   (micro plane or a Japanese grater recommended)
  • ½ tsp garlic, grated
  • 2 tbsp toasted sesame oil
  • 1 tsp soy sauce
  • 2 tbsp mirin
  • 2 ½ – 3 pounds hanger steak
  •    (also known as a butcher’s steak)
  • Potatoes and Miso Mayo
  • 2 lb small red potatoes
  • 2 tbsp olive oil
  • 1 tsp fresh chopped thyme or sage
  • ½ tsp kosher salt
  • generous grinds of black pepper
  • 3 tbsp mayonnaise, homemade or store-bought
  • 2 tbsp white miso paste
  • Crunchy Kale Salad
  • ¼ cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 ½ tsp sesame oil
  • 1 tbsp grapeseed oil
  • 2 tsp Dijon mustard
  • 1 bunch of Dino kale, washed, destemmed, and cut into 1" pieces
  • ¼ cup carrots, julienned
  • 2 tbsp toasted sesame seeds
  • ¼ cup roasted peanuts, chopped
  • ¼ cup candied pecans, chopped
  • ¼ cup spring snap peas, raw or blanched, cut into thirds

PREPARATION

Marinade and Steak

In a medium bowl, whisk miso, brown sugar, ginger, garlic, sesame oil, soy sauce, and mirin together. Place steaks in a large glass dish; pour marinade over steaks and let stand for at least one hour (and up to 24) in refrigerator, turning once.

Remove steak from marinade. Preheat grill to high.

Rub grill with oiled cloth to season before placing steaks on grill. If flames rise up, shift the steaks to a place with no flames. Grill approximately three minutes per side, for medium rare.

Allow steaks to rest for 10 minutes. Slice thin.

Potatoes and Miso Mayo

Preheat oven to 400˚F.

Wash and quarter the potatoes. Toss with olive oil, chopped sage or thyme, salt, and fresh ground pepper until well coated.

Spread potatoes evenly, in a single layer across a baking pan or roasting dish and roast for 30 minutes.

Stir miso and mayo in a bowl and set aside.

Kale Salad

In a medium-size bowl whisk vinegar, soy sauce, sesame oil, grapeseed oil, and Dijon mustard until fully combined. Set vinaigrette aside.

Place kale, carrots, sesame seeds, peanuts, candied pecans, currants, and spring peas together in a large serving bowl and toss with vinaigrette.

TO SERVE

Place sliced hanger steak, crunchy kale salad, and a generous serving of potatoes on four warmed plates. Include a small dipping bowl of miso mayo for your potatoes.