Miso chilli steak Recipe

Miso chilli steak

Ingredients

  • 2 large sweet potatoes, cut into wedges
  • 1 tbsp vegetable oil, plus a little extra
  • 1 tbsp sesame seed
  • 1 tbsp miso paste
  • juice 1 lemon
  • 1 tbsp hot chilli sauce (sriracha is nice)
  • 1 tbsp mirin
  • 2 bavette or other lean steaks (about 200g each)
  • large handful watercress leaves, to serve

Instructions

  1. Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
  2. In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
  3. Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.
Prep. Time: 5 minutes
Cook Time: 25 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Japanese
Main Ing.: Beef
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