Miso-Marinated Flank Steak

1. Combine sake, mirin, soy sauce, ginger and sugar in a small saucepan; bring to a boil over medium-high heat. Remove from heat and whisk in miso until fully dissolved. Let cool.

2. Place steak in a gallon-size sealable plastic bag and pour in the marinade. Turn the bag several times to coat the steak. Marinate in the refrigerator for at least 2 hours or up to 1 day, turning the bag a few times, if possible, to redistribute the marinade.

3. Remove the steak from the marinade (discard marinade) and let it stand on a plate at room temperature for 40 minutes.

4. Position oven rack about 3 inches from the heat source; preheat broiler to high. (Or preheat a grill to medium-high.)

5. Pat the steak dry and brush with oil. Place on a broiler pan (or directly on the grill rack) and cook, flipping once, until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 3 to 6 minutes per side, depending on thickness. Transfer the steak to a clean cutting board and let rest for 5 minutes. To serve, cut diagonally across the grain into 1/4-inch-thick slices.

Tips

Make Ahead Tip: Marinate the steak in the refrigerator for up to 1 day.

Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. It will keep for several months in the refrigerator. An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.