Grilled Miso Beef Skewers with Pickled Slaw

There’s nothing like a char-grilled meal enjoyed on a warm night under the stars. These miso beef skewers with pickled slaw will impress your guests and add an unexpected flair to your next cookout. Pour a glass of Stags’ Leap Winery Napa Valley Cabernet Sauvignon to create the perfect night.

Ingredients

For the Beef Skewers:

• 1 - 1.25 lbs. Beef - flat iron, skirt, flank or even a new york steak will work - trimmed of silver skin. 
• 2 Tbs miso paste 
• 2 Tbs tamari or soy sauce 
• 1 Tbs toasted sesame oil 
• 2 Tbs rice wine vinegar 
• 1 tsp honey 
• 2 garlic cloves - minced 
• 1 small butter lettuce or other - trimmed for lettuce cups
• 8-10 bamboo skewers or metal ones - soak bamboo in water for 10 minutes. 

For the Pickled Slaw:

• 3 cups - Napa cabbage - thinly shredded 
• 2-3 scallions - thinly sliced at an angle (save ¼ cup for garnish) 
• 1 small carrot - shredded 
• 2-5 radishes or 1 watermelon radish - thinly sliced 
• 2 Tbs rice wine vinegar + 1 Tbs olive oil 
• ½ cup pickled onions  + toasted sesame seeds for garnish 

Instructions:

1. Place the trimmed beef in a bowl and freeze for 10-15 minutes to make slicing easier. In the meantime, combine all ingredients except the beef and honey in a bowl and mix well. Remove half of the sauce, transfer it to a separate bowl, and stir in the honey. Taste and adjust seasoning if needed—this will be the sauce for the skewers. Set it aside.

2. Take the beef out of the freezer and slice it thinly, about ¼ inch thick, against the grain. Thread the slices onto skewers and set them aside while you prepare the slaw.

3. In a large bowl, combine the cabbage, scallions, carrots, and radishes. Add the vinegar and olive oil, then toss everything together. Taste and adjust seasoning if needed. Set the slaw aside while you grill the meat.

4. Heat a grill or grill pan over medium-high heat and lightly oil the surface. Cook the skewers for 2-3 minutes per side, or until charred to your desired doneness.

5. Arrange the cooked skewers on a serving board alongside lettuce cups and the pickled slaw. Garnish the meat with scallions and sesame seeds. Serve with pickled onions and miso sauce on the side.