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Miso Flank Steak With Sesame Vegetables and Swiss Chard Pickles

Miso Flank Steak With Sesame Vegetables and Swiss Chard Pickles


  • 1 bunch Swiss chard, preferably pink or red
  • 1/4 cup plus 1 tablespoon rice vinegar
  • 2 tablespoons plus 1 teaspoon sugar
  • Kosher salt
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon dry mustard
  • 2 tablespoons shiro miso (white)
  • 1 small head Romanesco, cored and cut into small florets
  • 1 small head cauliflower, cored and cut into small florets
  • 2 teaspoons sesame oil
  • 1 pound flank steak
  • Freshly ground black pepper


  1. Cut the stems off the Swiss chard, thinly slice them, and reserve. Coarsely chop the leaves and set aside. In a small saucepan, bring 1/4 cup vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Remove from heat and add chard stems to the pan. Stir and gently press into an even, submerged layer. Set aside.
  2. Whisk together mustard, remaining 1 teaspoon sugar, and remaining 1 tablespoon water in a small bowl until smooth. Whisk in miso and remaining 1 tablespoon vinegar.
  3. Bring a large saucepan of salted water to a boil. Add the Romanesco and cauliflower and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and toss to evenly coat.
  4. Heat a large cast-iron skillet over medium-high heat. Season steak with salt and pepper and add to hot pan. Cook, turning once, until steak reaches desired doneness, about 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
  5. While steak rests, add chard leaves to the hot pan and cook, stirring until just wilted, 1 to 2 minutes. Add chard to serving dish.
  6. Cut steak across the grain into thin slices and add to serving dish. Pour any accumulated meat juices into the bowl with the miso sauce. Whisk well, then drizzle over the steak. Arrange the Romanesco and cauliflower alongside the steak. Drain the pickles and scatter on top.

Nutrition Information

Per serving: 307 kcal cal., 10 g fat (2.9 g sat. fat), 650 mg sodium, 6 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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