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
Marinade: 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.
Slaw: 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.
Beef: 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.
Serve: 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.