ANDREW DORNENBURG’S MISO-MARINATED STEAK

           This one's so easy that even Karen can do it, and it's so unbelievably delicious (talk about umami!) that you can even serve it to guests. Needless to say, as co-authors of What to Drink with What You Eat, Andrew and Karen know exactly what to uncork with this dish: a California Pinot Noir, or a sparkling rosé. 

Rub a steak with miso paste.  Refrigerate overnight.  Wipe off the excess paste with a paper towel.  Grill to desired doneness (we suggest medium-rare).  Serve with white rice and a seasonal vegetable.

Andrew Dornenburg and Karen Page, are James Beard Award-winning co-authors of Becoming A Chef, Culinary Artistry, Dining Out, Chef's Night Out, The New American Chef and the 2007 IACP “Cookbook of the Year,” What To Drink With What You Eat





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