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1
Combine the miso, 1 tablespoon mirin, rice wine vinegar, 2 teaspoons soy sauce, garlic, sesame oil, and a pinch of salt in a small nonreactive bowl. Coat the steak in this marinade, flipping to get both sides. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 6. Remove from the refrigerator 30 minutes before cooking.
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2
Preheat the oven to 400u00b0F. Cut the carrots into planks about 3 inches long and 1/4-inch thick. Place them in a bowl with 2 teaspoons grapeseed oil, 1 teaspoon mirin, 1 teaspoon soy sauce, and honey, plus a pinch of salt. Toss to combine, then spread on a parchment-lined baking sheet and bake on the top of your oven for 20 minutes, until the carrots are soft and browned on the bottom.
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3
Heat a cast iron pan over medium-high heat for 5 minutes. Pour in the remaining 2 teaspoons grapeseed oil and tilt the pan to spread evenly. Place the steak in the pan and cook for 5-6 minutes, then flip and continue to cook until instant read thermometer registers 130u00b0F when inserted into center for medium rare, about 5 minutes longer. Remove the steak to a plate and tent loosely with foil. Let rest for 5 minutes. Transfer the steak to a cutting board and cut it into 1/2-ich thick slices against the grain.
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4
Fil two bowls with rice and arrange the carrot planks on top of each bowl. Stack half the steak slices on top of the carrots, and spoon any juice that's gathered on the plate on top. Sprinkle with sesame seeds, if using.
