Miso-Marinated Steak Bowls Recipe

We’re kicking off Defined Dish Grill Week 2023 with a crowd-pleaser: Miso Marinated Steak Bowls. These bowls balance savory, sweet, and spicy notes by combining a miso-forward marinade with grilled steak, charred baby bok choy, and bright Fresno chiles. White miso brings an irresistible umami lift to both the steak and the finishing drizzle, while coconut aminos and a touch of coconut sugar round out the flavors for a well-balanced, family-friendly meal.

This recipe is ideal for grilling season: the steak marinates for at least two hours (or overnight for more tender, deeply flavored meat), then hits a hot grill alongside bok choy and Fresno chiles. The result is juicy, caramelized steak slices served over rice with charred greens and a spicy-sweet miso drizzle. If you haven’t tried bok choy on the grill, you’re in for a treat—grilling lends the leaves a smoky sweetness that complements the miso and garlic in the marinade.

Miso Marinated Steak Bowls

Ingredients

For the Steak Marinade:

• 2 pounds flap steak
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup extra virgin olive oil
• ½ cup coconut aminos
• 4 garlic cloves, minced
• 1 tablespoon white miso (see note)
• 2 tablespoons coconut sugar
• 1-inch piece fresh ginger, peeled and finely grated
• ¼ teaspoon cayenne pepper

For the Miso Drizzle:

• 1 tablespoon white miso
• 1 tablespoon sriracha
• 1 tablespoon honey
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar

For the Veggies:

• 2 Fresno chiles (sub jalapeño if preferred)
• 3 baby bok choys, halved lengthwise
• 3 tablespoons extra virgin olive oil

For Serving:

• Prepared brown or white rice
• 2 tablespoons toasted sesame seeds
• 1 lime, cut into wedges

Instructions

Marinate the Steak

1. If the flap steak is one large piece, cut it in half crosswise so you have two portions to grill more easily. Pat the steak dry and season both sides with the kosher salt and black pepper.
2. In a large bowl or storage container, whisk together the olive oil, coconut aminos, garlic, white miso, coconut sugar, grated ginger, and cayenne pepper until smooth. Add the steak and toss with tongs to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor and tenderness.

Make the Miso Drizzle

1. In a small bowl, whisk together the miso, sriracha, honey, coconut aminos, and rice vinegar until smooth. Taste and adjust sweetness or heat to your preference. Set aside until ready to serve.

Prepare to Grill

1. About 30 minutes before grilling, remove the marinated steak from the fridge and let it come close to room temperature to ensure even cooking.
2. Arrange the halved baby bok choy and Fresno chiles on a baking sheet and drizzle with 3 tablespoons of olive oil to coat.
3. Preheat the grill to medium-high (about 375–400°F). Lightly oil the grill grates using a well-oiled paper towel held with tongs—use just enough oil to prevent sticking and minimize flare-ups.
4. Place the steaks on the hot grill. With the lid closed, grill until the exterior is golden and clear grill marks form, about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Remove the steak and let it rest for 10 minutes before slicing against the grain.
5. Lower the heat to medium and grill the bok choy and Fresno chiles until tender and charred, about 3 minutes per side. The bok choy should be wilted but still bright green.

To Serve

1. Slice the steak thinly against the grain. Place a scoop of prepared rice in each bowl, top with sliced steak, grilled baby bok choy, and sliced grilled Fresno chiles.
2. Drizzle each bowl with the miso sauce and sprinkle with toasted sesame seeds. Serve with lime wedges for squeezing just before eating.

Notes

Miso note: Miso is a Japanese fermented paste made from beans and grains. Some miso varieties are made with gluten-free grains such as rice, millet, amaranth, or quinoa, and many bean-only misos (soybean, chickpea, or adzuki-based) are naturally gluten-free. Other miso pastes use wheat, barley, or rye and are not gluten-free. If you need this recipe to be gluten-free, choose a miso labeled gluten-free. The original recipe mentions options like Miso Master Organic Mellow White and Dom Miso that are marked as certified gluten-free.

Tips & Substitutions

• Steak cut: Flap steak works well for this recipe because it soaks up marinade and grills quickly. Skirt or flank steak are suitable alternatives—slice thinly against the grain.
• Sweetener alternatives: If you prefer, substitute brown sugar or maple syrup for the coconut sugar and honey, adjusting quantities to taste.
• Heat level: Adjust cayenne in the marinade and sriracha in the drizzle to manage spiciness. Substitute jalapeños for Fresno chiles if you prefer a milder heat.
• Make-ahead: The miso drizzle can be made a day ahead and refrigerated. Bring it to room temperature and whisk before serving.
• Family style: Grill the steak and vegetables and set them out for family-style serving so everyone can assemble their own bowls.

Additional Info

Author: Alex Snodgrass

Servings: 4

Food photography and styling by Eat Love Eats.