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We are kicking off Defined Dish Grill Week 2023 STRONG with these Miso Marinated Steak Bowls!
It would not be Grill Week without a new steak recipe and this has become a favorite for my entire family with White Miso being the MVP of the dish. I love the burst of umami that it adds to the steak as well as the drizzle you’ll use when serving your meal. And if you are not familiar, miso, a Japanese condiment, is a fermented paste made from beans and grains that I often turn to for an instant burst of flavor. But it is important to note that not all are gluten-free, so make sure to read my recipe note closely for more on this! Now, back to this dish.
You’ll start off by marinating the steak for at least two hours, but could even marinate this overnight for an even more flavorful and tender bite. Prior to grilling, you will also make your Miso Drizzle, that way you’re ready to serve after the grill. Next, you’ll hit the grill to prepare the steak, Fresno chilis, and baby bok choy. And if you have not had bok choy before, you are in for a treat! It’s a delicious vegetable that is great sauteed, but I think the grill brings out a whole new level of flavor that I cannot get enough of in this meal.
While you could simply serve the steak, chilis, and bok choy together with the Miso Drizzle, I love serving these as Miso Marinated Steak Bowls over rice as I did here. I also often serve this meal family style as well, that way my girls can just plate theirs with the rice and steak, although I do get them to enjoy bok choy from time to time!
For More Grilled Steak Recipes:
Miso Marinated Steak Bowls
For the Steak Marinade:
- 2 pounds flap steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ½ cup coconut aminos
- 4 garlic cloves minced
- 1 tablespoon white miso (see note)
- 2 tablespoons coconut sugar
- 1- inch piece fresh ginger peeled and finely grated
- ¼ tsp cayenne pepper
For the Miso Drizzle:
- 1 tablespoon white miso
- 1 tablespoon sriracha
- 1 tablespoon honey
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
For the Veggies:
- 2 Fresno chiles sub jalapeno
- 3 baby bok choys halved lengthwise
- 3 tablespoons extra virgin olive oil
- Prepared brown or white rice
- 2 tablespoons toasted sesame seeds
- 1 lime cut into wedges
Marinate the Steak:
- If your flap steak is one large piece, cut it in half, crosswise, to make two pieces of steak to grill separately. Pat dry and season both sides with salt and pepper. Set aside.
- In a large food storage container, whisk together the olive oil, coconut aminos, garlic, miso, coconut sugar, ginger, and cayenne until well combined. Add the steak to the marinade mixture and using tongs, toss until well coated in the marinade. Cover and let marinate in the fridge for at least 2 hours, or up to overnight.
Meanwhile, Make the Miso Drizzle:
- In a small bowl, whisk together all of the Miso Drizzle ingredients until well combined and smooth. Set aside until ready to serve.
Prepare to Grill:
- About 30 minutes prior to grilling, set the marinated steak on the counter to allow it to get close to room temperature so that it cooks more evenly.
- Place the cut bok choy and the Fresno chiles on a large baking sheet and drizzle with olive oil. Set aside.
- Heat the grill over medium-high heat (375-400F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
- Carefully place the steaks on the hot grill and cook until the pieces turn golden and grill marks appear, 4 to 5 minutes per side. The lid should be closed throughout the cooking process. Remove from the grill and let rest for 10 minutes before slicing and serving.
- Meanwhile, grill the veggies. Reduce heat to medium and place the veggies on the grill and cook until grill marks appear on them and they are tender. About 3 minutes per side.
- To serve, slice the steak against the grain. Serve over the prepared rice alongside the grilled baby bok choy. Top with some sliced grilled Fresno chiles. Drizzle with the Miso Drizzle and sprinkle with toasted sesame seeds. Serve with a wedge of lime, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.