Grilled Flank Steak Miso Ramen

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

8 oz flank steak

Kosher salt

Black pepper

4 cups beef stock

4 cloves garlic (minced or pressed)

1 TBSP ginger (minced)

1/2 cup green onion (white part, thinly sliced)

1/4 cup green onion (green part, thinly sliced)

2 TBSP miso paste

1 TBSP hoisin

1 TBSP rice vinegar

1 cup mushrooms (sliced)

2 carrots (sliced thin)

2 tsp sesame oil

2 packages of ramen noodles

1/2 cup cilantro (chopped)

Directions

Preheat grill to 400ºF

Season flank steak with kosher salt and black pepper.

Grill flank steak until just medium-rare.

In a pot, heat 1 TBSP of sesame oil over medium-high heat. Add white sliced green onion, garlic, and ginger and sauté quickly for 1-2 minutes.

Add beef broth, miso, and hoisin. Bring to a simmer. Turn down the heat to medium-low and simmer for 5 minutes. Add rice vinegar.

In a pan, sauté carrots and mushrooms for 3-4 minutes.

Heat a medium pot of water over high heat and bring it to a boil.

Add ramen noodles and simmer for 4 minutes. Strain noodles from the water and place them into each bowl.

Add the mushroom mixture and half of the broth into each bowl.

Slice the flank steak against the grain and place 4 oz into each bowl.

Garnish with cilantro and sliced green onions.