The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut. And the whole thing really sings when you pair it with the
Ingredients: 1 1/2 tablespoons mirin (Japanese sweet rice wine),2 tablespoons miso,1 teaspoon Asian sesame oil,1 teaspoon soy sauce,1 1/2 pounds (1/2-inch-thick) blade steaks
Instructions: Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.,Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see