Soy-and-Honey-Glazed Fluke Steaks

Serves
serves 4
Time
40 minutes

ELIZABETH CECIL

Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. If you prefer, broil them on a foil-lined baking sheet for the same amount of time as on the grill.

Featured in: A Gathering by the Sea

Ingredients

¹⁄₄ cup honey
¹⁄₄ cup mirin
¹⁄₄ cup soy sauce
4 (5-oz.) fluke steaks
Kosher salt
2 tbsp. olive oil
Freshly cracked black pepper
Finely grated zest from 1/2 lemon

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Instructions

Step 1

In a small saucepan, combine the honey, mirin, and soy sauce, and bring to a simmer over medium heat. Cook, stirring, until reduced by half, 10 minutes. Remove the glaze from the heat and let cool.

Step 2

Place the fluke steaks on paper towels and pat dry. Season the flesh and skin with salt and let stand to come to room temperature, about 10 minutes.

Step 3

Light a grill. In a large bowl, gently toss the steaks with the olive oil and two-thirds of the glaze until evenly coated. Grill for 3 minutes and then flip the steaks and continue cooking, brushing with the remaining glaze, until tender and caramelized at the edges, 2 to 3 minutes more.

Step 4

Transfer the steaks to a serving platter, season with pepper, and sprinkle with the lemon zest before serving.

In a small saucepan, combine the honey, mirin, and soy sauce, and bring to a simmer over medium heat. Cook, stirring, until reduced by half, 10 minutes. Remove the glaze from the heat and let cool.
Place the fluke steaks on paper towels and pat dry. Season the flesh and skin with salt and let stand to come to room temperature, about 10 minutes.
Light a grill. In a large bowl, gently toss the steaks with the olive oil and two-thirds of the glaze until evenly coated. Grill for 3 minutes and then flip the steaks and continue cooking, brushing with the remaining glaze, until tender and caramelized at the edges, 2 to 3 minutes more.
Transfer the steaks to a serving platter, season with pepper, and sprinkle with the lemon zest before serving.