Beef Misoyaki

• 2 (7/8 lb) boneless rib-eye steaks
• 3 1/2 tablespoons sesame seeds
• 1/2 cup light miso
• 1/3 cup sake or 1/3 cup other dry white wine
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons cooking oil

1. Freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
2. In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
3. Place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
4. Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
5. Add mixture to meat and work through as a marinade.
6. Allow meat to marinate for 30 minutes to 1 hour.
7. Heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
8. Cook beef about 3-5 minutes or until done to your liking.
9. Or you may place meat in broiler or grill and cook several minutes or until cooked through.
10. Serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.

sesame seeds, light miso, sake, sugar, soy sauce, cooking oil

Taken from www.food.com/recipe/beef-misoyaki-81893 (may not work)