From: Chef Ephraim Malag, Tournament Club of Iowa, Polk City, IA. Yield: 4 servings.

¼ cup sake

¼ cup soy sauce

1 Tbsp. toasted sesame oil

1 tsp. red miso paste

1 Tbsp. dark brown sugar

½ tsp. grated fresh ginger

½ cup minced garlic

4 beef top round or tri-tip steaks, about 6 oz. each

as needed, Mango Edamame Relish (recipe follows)

Mango Edamame Relish:

1 cup cooked edamame

1 cup julienned mango

½ cup seasoned rice wine vinegar

¼ cup each julienned carrot, pineapple, green papaya and red sweet pepper

¼ cup chopped cilantro

1 Tbsp. fish sauce or soy sauce

1 tsp. toasted sesame seeds

½ tsp. finely chopped lemon grass

to taste, salt and pepper

For Beef Sarang: combine sake, soy sauce, sesame oil, miso paste, brown sugar, ginger and garlic in a shallow bowl. Add steaks and marinate about 1 hour. Grill or pan-sear steaks until cooked to medium doneness. Thinly slice and serve on top of a bed of Mango Edamame Relish.

For mango edamame relish: Stir together ingredients. Add salt and pepper to taste. Cover and chill 1 hour.