In keeping with the theme of low-carb meals, we are having protein and veg for dinner. I have a beautifully marbled flatiron steak (it really could be graded Prime with all this marbling) and am rubbing it with some white miso. The miso seems to make it taste meatier, I suspect that is from natural glutamates in the miso. I am cutting a couple of small zucchini in half lengthwise and salting them for a couple of hours to get out some of the moisture and concentrate the flavor. Both the steak and the zucchini will go on the grill. It is cold outside, but not raining today so we will brave the cold and go up to the roof and use the grill.
I’ll slice down the steak and serve it at room temperature over greens and cucumbers with a miso vinaigrette. Bon appétit!
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