Miso Butter-Basted Steak Salad
Uniquely Delicious Japanese Salad
Serves
5 - 6
Prep Time
20 mins
Cook Time
30 mins
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
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ShareIngredients
3 large Quality Mark sirloin steaks
3 Tbsp miso paste
(in the international section at your local supermarket)2 Tbsp butter
3 Tbsp rice wine
1 can black beans
drained, rinsed and set aside to dry3 cups white cabbage
finely shredded2 cups brown rice
cooked1 cup edamame beansi
cooked3 radishes
finely sliced2 tsp sesame seeds
toasted1 Tbsp fresh coriander leaves
for garnish
4 Tbsp Kewpie mayoi
2 tsp soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
Method
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.
Whisk all the dressing ingredients in a small bowl until well combined then set aside.
In a large bowl, combine the black beans and shredded cabbage with the dressing and toss together.
Spoon the cooked rice evenly over your serving platter and top with the bean and cabbage mixture.
Scatter over the edamame beans and sliced radish.
Place the sliced sirloin steak on top of the salad and garnish with the toasted sesame seeds and coriander leaves.
Nutrition Information per Serving (382g)
This nutrition analysis is based on 6 serves.
