Grilled Flank Steak With Asian Green Sauce (Shiso, Miso, Daikon & Pear)

• For the Steak
• 1 1/4- 1 1/2 pound flank steak
• kosher salt
• For the Asian Green Sauce (Shiso, Miso, Daikon & Pear)
• 4-5 sweet basil leaves cut into chiffonade (for 1/4 cup)
• 6-7 green shiso leaves cut into chiffonade (for 1/3 cup)
• 1 1/2 teaspoons Meyer lemon zest (I used one small lemon)
• 1 medium garlic clove, minced
• 2 teaspoons white miso
• 2 teaspoons Meyer lemon juice, plus more to taste
• 1 tablespoon grated daikon (remove outer layer of skin with a sharp knife or peeler)
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon sesame oil
• 2 tablespoons Asian or Korean pear, minced

1. START ONE DAY AHEAD:rnDust both sides of steak with salt. Roll steak and place in a bowl. Cover with plastic wrap and refrigerate overnight.
2. Remove steak from fridge and then get your grill going. You want to let your steak come up to room temperature before cooking.
3. While waiting for your grill to heat up and steak to reach room temperature, make the Asian green sauce by combining ingredients in a bowl. Gently stir to mix thoroughly. Taste for lemon juice and add more if desired. Set aside until ready to eat.
4. Pat both sides of steak dry with a paper towel. Grill steak until well seared with a nice crust on one side, about 4-6 minutes. Flip steak using tongs and continue grilling on the other side until cooked to your liking, about another 4-5 minutes (give or take a few minutes depending on the heat of the fire and thickness of your steak).
5. Transfer meat to a cutting board and let steak rest for 10 minutes.
6. Slice meat against the grain at a slight angle to desired thickness. Serve immediately with Asian green sauce and steamed rice (if desired). Enjoy!

flank steak, kosher salt, green sauce, sweet basil, lemon zest, garlic, white miso, lemon juice, grated daikon, extra virgin olive oil, sesame oil, asian

Taken from food52.com/recipes/13420-grilled-flank-steak-with-asian-green-sauce-shiso-miso-daikon-pear (may not work)