This was an unusual enough marinade that it caught my eye.  I had only yellow miso on hand, but it turned out really well – we loved it.  I only marinated for 45 minutes or so and it was fine…I imagine it’d be awesome for a few hours.  Roasting it made the flank steak nice and tender.  Served this with some bok choy sauteed in a little soy sauce and Sriracha.

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• 1/4 cup miso (I used yellow, original called for white)
• 2 teaspoons Dijon mustard
• 1 teaspoon grated peeled ginger
• 1 teaspoon kosher salt
• 2 garlic clove, grated
• 2 tablespoons vegetable oil plus more for brushing
• 1 1/2 pound grass-fed beef flank steak
• salt and pepper to taste

Whisk together miso, mustard, ginger, kosher salt, garlic, and 2 Tbsp. oil into a paste. Smear on both sides of steak. Wrap well in plastic and chill for at least 30 minutes and up to overnight.

Arrange a rack in upper third of oven and preheat to 450°. Brush a baking sheet with oil. Remove steak from marinade, shaking off excess, and place on prepared sheet. Roast, turning once, until cooked to medium, about 13 minutes. Turn on broiler; cook steak, watching closely to prevent burning, until deep brown, about 1 minute per side. Let rest for 10 minutes. Thinly slice against the grain.