This site runs ads and generates income from affiliate links. Read my disclosure policy.
Garlic Miso Glazed Steak is savory, caramelized, and packed with umami, with a quick pan glaze that makes every slice irresistible.
Know Before You Scroll
What You’ll Need
Skirt or flank steak, white miso, soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and beef broth.
Flavor Profile
Savory, garlicky, and slightly sweet with plenty of umami from miso and soy.
Difficulty Level
Easy. the marinade does most of the work.
Equipment Needed
Large bowl, cast-iron or heavy skillet, tongs, and an instant-read thermometer.
Top Tip
Blot away excess marinade before searing so the steak caramelizes instead of steaming.
Time-Saving Tips
Use ginger paste and jarred minced garlic to get the marinade mixed in minutes.
Ingredient Swaps
se skirt or flank steak, tamari for soy sauce, or maple syrup for honey.
Why This Recipe Works
There are steak recipes where the sauce feels like an extra, and then there are recipes where you start finding excuses to drag every last piece of steak through what’s left in the pan. This Garlic Miso Glazed Steak definitely falls into the second category.
The combination of white miso, soy sauce, honey, garlic, and ginger gives the beef a deep savory flavor with just enough sweetness to help the outside caramelize. But I didn’t want to simply pour the marinade over the finished steak. Instead, I make a fresh glaze right in the skillet while the steak rests.
That turned out to be the part that brings everything together. The broth loosens all those browned bits left behind from searing the steak, while a little more miso, soy, and honey turns them into a glossy, intensely savory glaze.
Skirt steak is my first choice when I want lots of crispy, caramelized edges, but flank steak works beautifully too. Either way, slice it thinly against the grain and don’t skip that glaze.
Ingredient Notes
Steak
Best Choice
Skirt steak gives you great beefy flavor and lots of caramelized edges.
Substitutions
Flank steak is a leaner alternative. You can also use flat iron or hanger steak.
White Miso
Best Choice
White miso is mild and slightly sweet, making it ideal for marinades and glazes.
Substitutions
Yellow miso works too, but it’s a little stronger and saltier.
Soy Sauce
Best Choice
Use low-sodium soy sauce since the miso also brings plenty of saltiness.
Substitutions
Tamari works well in its place
Where to Find
In the Asian or international aisle.
Garlic & Ginger
Best Choice
Fresh garlic and ginger give the marinade the brightest flavor.
Substitutions
Jarred minced garlic and ginger paste are both good shortcuts.
Where to Find
Fresh ginger is in the produce section; ginger paste is usually refrigerated with herbs.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Marinate the Steak
Whisk the miso, soy sauce, honey, sesame oil, ginger, garlic, and rice vinegar until smooth. Coat the steak well, cover, and refrigerate for 30 minutes to 8 hours. Miso is thick, so make sure it’s fully blended before adding the steak for an even coating.
2
Prep for a Good Sear
Take the steak out of the refrigerator about 20 minutes before cooking. Discard the marinade and lightly blot away any heavy excess. You want some marinade left on the surface for flavor, but not so much that the steak steams or the honey and miso scorch.
3
Sear the Steak
Heat the oil in a cast-iron or heavy skillet over medium-high heat. Add the steak and leave it undisturbed until deeply browned before turning. Cook for about 3 to 5 minutes per side, depending on thickness and desired doneness. Transfer to a board and rest for 10 minutes.
4
Make the Miso Glaze
Lower the heat to medium. Add the beef broth, soy sauce, honey, and miso to the same skillet. Whisk while scraping up the browned bits and simmer for 2 to 3 minutes, just until glossy and lightly thickened. If it gets too thick, loosen it with a splash of broth.
5
Slice & Finish
Slice the rested steak thinly against the grain, especially important with skirt or flank steak for a more tender bite. Spoon the warm glaze over the steak and finish with green onions and toasted sesame seeds. Add lime wedges for a fresh, bright contrast.
Perfect Pairings
Recipe
Garlic Miso Glazed Steak
Ingredients
For the Steak
- 1½ pounds 680g skirt steak ( or flank steak)
- 3 tablespoons white miso paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger (or ginger paste)
- 4 cloves garlic (pressed through a garlic press (or 2 teaspoons jarred minced garlic))
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil (for cooking)
For the Glaze
- ¼ cup beef broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon white miso paste
To Serve
- 2 green onions (thinly sliced)
- Toasted sesame seeds
- Lime wedges (optional)
Instructions
- In a large bowl, whisk together the miso, soy sauce, honey, sesame oil, ginger, garlic, and rice vinegar until smooth.
- Add the steak and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Remove the steak from the refrigerator about 20 minutes before cooking. Discard the marinade and pat the steak dry with paper towels.
- Heat the neutral oil in a large cast-iron skillet over medium-high heat until just smoking.
- Cook the steak for 3 to 5 minutes per side, depending on thickness, until deeply browned and cooked to your preferred doneness (125°F/52°C for medium-rare).
- Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, reduce the heat to medium. Add the beef broth, soy sauce, honey, and miso to the same skillet. Whisk until the miso dissolves, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the glaze lightly thickens.
- Slice the steak thinly against the grain.
- Arrange on a serving platter and spoon the warm miso glaze over the top.
- Sprinkle with the green onions and sesame seeds. Serve with lime wedges, if desired.
Tips
Erren’s Top Tips
- Don’t marinate longer than 8 hours; the steak gets plenty of flavor without an overnight soak.
- If a long skirt steak doesn’t fit comfortably in your skillet, cut it into two pieces rather than crowding the pan.
- Miso and honey brown quickly, so lower the heat if the surface starts getting too dark.
- Let the steak rest before slicing so the juices have time to settle.
- Always slice skirt and flank steak against the grain.
- Keep the glaze slightly loose — it thickens as it sits.
Variations & Add-Ins
Add chili crisp, sambal, or sriracha to the glaze for heat. For more brightness, stir fresh lime juice into the finished glaze. You can also grill the steak over high heat and make the glaze separately in a small saucepan.Storage & Freezing
Store leftover steak and glaze in the refrigerator for up to 3 to 4 days. Keep them separate when possible and gently reheat the steak with a little glaze or broth to avoid overcooking it. Freeze sliced cooked steak for up to 2 months. Thaw overnight in the refrigerator before reheating.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
What does miso do to steak?
It adds savory, salty umami while helping create a deeply caramelized coating when combined with soy sauce and honey.
Can I marinate the steak overnight?
I wouldn’t. Thirty minutes to 8 hours gives you plenty of flavor without leaving the steak in the salty marinade unnecessarily long.
Why did my miso steak burn?
Miso and honey brown quickly. Blot away heavy excess marinade before searing and lower the heat if the steak is darkening too quickly.
Can I use the leftover marinade for the glaze?
The marinade has been in contact with raw beef, so I prefer making the quick fresh glaze in the recipe. It only takes a few minutes and picks up plenty of flavor from the browned bits in the skillet.
Can I grill the steak?
Yes. Remove excess marinade and grill over high heat to your preferred doneness. Make the glaze separately in a small saucepan.
What should I serve with miso steak?
Steamed jasmine rice is perfect for catching the glaze. Sesame noodles, roasted broccoli, bok choy, or a crisp cucumber salad are also great choices.
Leave a Reply