3 pounds of beef (Bavette, Skirt Steak, Flank, Ribeye, New York, Hanger, etc)
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
3 tablespoons white miso
1 cup soy sauce
1 cup scallions, thinly sliced
2 tablespoons lime zest
1⁄2 cup olive oil
1 cup carrot, julienned
1 cup jicama, julienned
3 cups red cabbage, chiffonade
1⁄2 cup cilantro leaves
1⁄2 cup mint leaves
2 tablespoons white sesame seeds, toasted
1⁄2 cup English cucumber, thinly sliced
1⁄2 cup rice wine vinegar
Kosher salt to season
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F
In a bowl combine the garlic, jalapeño, miso, soy sauce, scallions, lime zest and olive oil and whisk until combined. Pour into a container or Zip-lock bag and add the beef, marinate for 4 hours to overnight.
In a large mixing bowl combine the carrot, jicama, cabbage, cilantro, mint, sesame seeds and cucumber together and season with kosher salt, chill until ready to serve.
Take the beef out of the marinade and bring to room temperature before cooking. Make sure you have a high ember bed under grill and place the beef on the grill.
Rotate every 4 – 5 minutes to evenly cook the meat, using a temperature gauge cook to desired doneness. Allow the meat to rest for 20 minutes.
Take the salad out of refrigerator and toss with the rice wine vinegar and salt, check for seasoning. Thinly slice the beef and serve on the side with the salad.