Your Super Bowl party needs tender bites of miso steak

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Photo: Claire Bass

A Super Bowl party without chicken wings is like an egg without salt – awkward and not as delicious as it should be – but supplementing with another protein is never a bad idea. The chicken is delicious, but the steak is festive.

Serving whole steaks to a crowd of football spectators is tedious and time-consuming, but serving steak bites is easy and smart. Cutting the beef into bite-size pieces makes it easier to serve and eat – no cutlery needed, toothpicks will do just fine.

Sirloin is the most popular cut of steak. It’s not too expensive and quite lean, with a strong beefy flavor that makes it perfect for a bite-sized treat. Unlike a ribeye, the sirloin doesn’t have a lot of intramuscular fat or connective tissue to break down, and it does best with rapid, high-heat cooking. This will help ensure that your bites of steak are tender and not chewy, although you really don’t have to worry about chewing if you’re using a miso marinade.

There is magic in miso

I have said before but I will say it again: miso is a incredible single ingredient marinade. Just spread it out, let it do its magic overnight, then wipe it off and cook your meat as normal. The miso tenderizes the meat while giving it a nutty, slightly sweet, slightly funky “aged” flavor, making your meat taste and feel much more luxurious than it is. (In fact, the miso tenderizes so well that I made a few “fake bites” using chewier, cheaper chuck stew meat cubes, and I could barely tell the difference between chuck bites and real sirloin bites.)

In addition to tenderizing, miso flavors the meat so well that no additional seasoning is needed. Just rinse out the batter, quickly sear the bites in a searing skillet, then finish with a little browned butter for a bite so meaty, flavorful, and tender, it just might dislodge your wings as a balloon. favorite football. look at protein.

Brown Butter Miso Steak Bites

Ingredients (increase as needed):

  • 1 pound sirloin steak
  • 1/4 cup red miso
  • A drizzle of vegetable or canola oil
  • 3 tablespoons unsalted butter
  • Finely chopped chives or parsley for garnish

Cut large chunks of fat, gristle, or silvery skin from steaks and cut the meat into bite-size pieces. Don’t worry if the parts aren’t 100% uniform. (Meat is muscle, and muscle isn’t 100% uniform.)

Add the meat and miso to a large Ziploc bag and mash everything in the bag until the bites are evenly coated in batter. Squeeze as much air as possible out of the bag, then seal it and let the meat marinate in the miso overnight (or up to 24 hours).

Take your best frying pan (almost anything except nonstick will work), add about a teaspoon of neutral oil to the pan, then wipe it all over the surface of the pan with a paper towel. Heat skillet over high heat until browned water proof.

While the pan is heating, take the steak bites out of the fridge, pour them into a colander and rinse the miso under cold running water. Pat the meat dry with paper towel, then sear the bites for a minute or two on each side, just long enough to achieve a dark color. (Don’t worry if they look a little burntt in places. A little char is great!) Work in batches if necessary to keep at least a half inch of space between each bite. nobody wants).

Remove the bites from the pan once they are browned on all sides and set aside. Repeat until all your bites are golden brown. Now look at your pan. It probably looks quite blacked out. You can try to clean it real quick, or you can decide it’s a problem for Future You and get a new pan (I did). Pick something pretty that can double as a serving vessel.

Heat this new skillet (or the freshly cleaned skillet) over medium heat and add the butter. Let it foam and continue heating until it takes on a beautiful amber color and fills your kitchen with a rich, nutty aroma. Add the steak bites and toss them with the hot browned butter for about 30 seconds. Remove from heat and garnish with finely chopped chives or parsley. Serve with toothpicks.

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