Miso Butter-Basted Steak Salad

Uniquely Delicious Japanese Salad

5 - 6

Serves

20 mins

Prep Time

30 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

The combination of miso, butter, and rice wine brushed over a beautiful cut of New Zealand beef is a flavour cocktail that’s nothing short of incredible. The bonus is that it all sits atop a gorgeous salad that’s bursting with the tastes of Japan.

This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart

Rate this recipe

High Iron

High Protein

Rice,

Beef,

Dinner,

Special Occasion & Entertaining,

Salads

Ingredients

Steaks

3 large Quality Mark sirloin steaks

Miso Butter

3 Tbsp miso paste

(in the international section at your local supermarket)

2 Tbsp butter

3 Tbsp rice wine

Salad

1 can black beans

drained, rinsed and set aside to dry

3 cups white cabbage

finely shredded

2 cups brown rice

cooked

1 cup edamame beans

cooked

3 radishes

finely sliced

2 tsp sesame seeds

toasted

1 Tbsp fresh coriander leaves

for garnish

Salad dressing

4 Tbsp Kewpie mayo

2 tsp soy sauce

2 tsp rice wine vinegar

1 tsp sesame oil

Method

For Steaks

For Salad

Take the steaks out of the fridge an hour before cooking so they can come to room temperature.

Preheat your BBQ to a high heat. (If you’ve got a charcoal BBQ, it will add yet another layer of flavour to the meat.)

While the BBQ heats up, put the miso paste, butter and rice wine in a small pot over a medium heat. Whisk until melted together.

Using a basting brush, lightly coat both sides of each steak with the butter mixture, then place on the BBQ. Turn and baste every minute until the steaks are cooked to your liking.

Remove and rest for at least 5 minutes before slicing.

Nutrition Information per Serving (382g)

This nutrition analysis is based on 6 serves.

Energy

2722kJ (650 kcal)

Protein

44.0g

Total Fat

21.1g

Saturated Fat

5.8g

Carbs