Flank Steak with Miso Butter, Sweet Potato and Edamame Mash

1 hour total

It couldn't be much simpler. The outside of the meat becomes slightly sweet and highly aromatic. It's a nice way to dress up a very simple and affordable cut. Who would have thought miso and steaks would go perfectly together?


Recipe and Styling: Chef Him Uy de Baron                                                                                                                                                                                                                 

Photography By: Kirt Uy de Baron



For Miso Butter:
¼ cup brown miso
¼ cup Unsalted Butter (softened)
2 tbs Cracked Black Pepper
For Sweet Potato and Edamame Mash:
700 gms. Sweet Potato (Kamote), peeled and cut 2 inch cubes, boiled until tender
½ cup Boiled Edamame (boil in salted water for 2 minutes, shock in ice, then peel)
3 tbs Butter
1 tbs Olive Oil
3 tbs Milk
1 tsp Shichi-mi Tōgarashi powder
Sea Salt
For Flank dish:
4 pcs Kitayama Flank Steak grd. 6, 200g each slice
1 cup Fresh Asparagus,
Miso butter
Sweet Potato and Edamame Mash
1 tbs Olive Oil


Mix butter ingredients in a bowl.
Chop edamame and mix in the sweet potato, best to use a masher..
Add the butter, olive oil, milk and seasoning.
Brush the steaks with the miso butter. Heat pan and add the steaks to cook 3 to 4 minutes per side for medium.
Saute asparagus in olive oil and season with salt.