Photo: Michael Pisarri

From Executive Chef Alex Q. Becker, Kuro Japanese Craft Kitchen, Seminole Hard Rock Hotel & Casino, Hollywood, FL. Yield: 1 serving.

6 oz. ribeye steak
3 oz. miso
1 oz. sake
1 oz. mirin
1 oz. sugar
1 oz. pinenuts, pureed
½ oz. green onions, sliced
6 pieces baby zucchini
6 pieces asparagus
1 lemon
to taste, salt and pepper

Mix miso, sake, mirin and sugar. Cook over low heat in a thick-bottomed sauce pan, stirring constantly until mixture becomes a thick, amber-brown sauce. Set aside to cool. Chill.

Mix chilled sauce with pinenut puree. Season the steak and vegetables. Grill to desired temperature.

Top the steak with pinenut miso mixture or use as a dipping sauce. Finish with a squeeze of lemon juice. Top with green onions and serve with vegetables.