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This is really delicious even with inexpensive beef like Aussie or American beef.
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The beef in the picture is around 400 - 500 grams.
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Using paper towels, remove excess moisture from the meat (if you have time), changing the paper towels once or twice.
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Then make cuts in the sinew.
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Mix the ingredients marked together.
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Spread half of the miso mixture on a piece of plastic wrap, then put the steak on top of it.
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Spread the remaining miso mixture on top of the steak and wrap with plastic wrap.
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Place the steak on a tray (to catch the juices that will seep out) and chill in the refrigerator.
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Leave in the refrigerator for at least a few hours, but if possible leave it overnight.
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If you can marinate it for 3 days or up to a week, it will be absolutely delicious.
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If you want to marinate it longer than 10 days, freeze.
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Using a spatula, scrape the miso marinade off the steak.
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Then use paper towels to wipe the remaining miso marinade.
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Pour oil into a pan and cook the steak.
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It burns easily, so use medium-low heat.
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You could cook the steak in garlic oil, but I recommend adding butter when it's almost done for a miso-butter flavor.
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Then cut the steak into bite-size pieces and serve on a dish.
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This recipe is also delicious made with pork.
