Lunch: Miso Riesling Ribeye with Green Onion Kicker

This recipe includes superfoods such as:

Miso

Health benefits of Miso Riesling Ribeye with Green Onion Kicker

Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

One 1-pound bone-in rib eye
1/2 teaspoon shichimi togarashi (Japanese chili spice)
1/4 cup white or mellow low-sodium miso paste, such as Cold Mountain Kyoto
1/4 cup sugar
1/4 cup Beringer Riesling
2 tablespoons grated ginger juice
2 tablespoons grapeseed oil, plus more for greasing grill
1 tablespoon finely minced garlic
1 tablespoon soy sauce, such as Kikkoman low-sodium
1/2 teaspoon freshly ground black pepper

Instructions

For the steak: Preheat and oil a clean gas grill to medium-high heat. Gently massage the shichimi togarashi into the steak. Combine the miso paste, sugar, wine, ginger, oil, garlic, soy sauce and black pepper in a sealable plastic bag. Add the steak and marinate for at least 5 minutes. Remove the steak and transfer the marinade to a saucepan on the grill and bring to a low simmer. Sear the steak on the grill until nicely caramelized, basting with the marinade, about 3 minutes per side. Lower the heat to medium. Continue cooking until the steak reaches an internal temperature of 125 degrees F. Let the steak rest for 5 minutes. For the green onions: While the steak is cooking, brush the onions with the oil and grill, basting with the steak marinade, until slightly charred. Drizzle some of the marinade sauce and the lime juice over the green onions and sprinkle with the sesame seeds. Drizzle marinade sauce over the steak and garnish with the sesame seeds. Enjoy!Wine Pairing Selection: Beringer Founders' Estate Riesling
NotesThis recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.