Miso Flank Steak With Bok Choy And Radishes
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Fall 2023
½ cup salted butter, softened
2 tablespoons white miso paste
1 small shallot, cut up
¼ cup tightly packed fresh tarragon
¼ cup tightly packed Italian parsley
¼ teaspoon cracked black pepper
1 (2- to 2½-pound) beef flank steak, about 1 inch thick
3 tablespoons olive oil
2 tablespoons seasoned rice vinegar
2 teaspoons pure sesame oil
2 teaspoons gochujang paste
3 cloves garlic, grated
1 (1-inch) piece gingerroot, peeled and grated
6 baby bok choy, trimmed and halved lengthwise
12 to 14 small red radishes, trimmed and halved lengthwise
2 tablespoons olive oil
½ teaspoon coarse kosher salt
½ teaspoon cracked black pepper
