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Miso steaks with crunchy pickled vegetables
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This Japanese-style marinade is a great way to add flavour to inexpensive cuts of meat.
4 flat iron or bavette steaks (about 100g each), trimmed of sinew
2 tsp Waitrose Cooks’ Ingredients miso glaze
20g fresh root ginger, finely grated
1 garlic clove, crushed
28g pack coriander, stalks finely chopped, leaves torn
1 tsp essential Waitrose vegetable oil
3 tbsp Waitrose Cooks’ Ingredients Japanese rice vinegar
1 tsp caster sugar
200g pack radishes
1 essential Waitrose carrot (about 100g)
½ essential Waitrose cucumber
1. Season the steaks and mix with the miso glaze, ginger, garlic, coriander stalks, vegetable oil and 1 tbsp rice vinegar. You can marinate them for up to 24 hours in the fridge if you have time.
2. In a large bowl, stir the sugar with the remaining 2 tbsp rice vinegar, 2 tbsp water and a pinch of salt until dissolved. Slice the vegetables as thinly as possible – use a mandolin or vegetable peeler – and toss with the pickle; set aside.
3. Heat a large griddle, frying pan or barbecue until smoking hot. Scrape the excess marinade from the steaks and cook, turning every 30 seconds, to your liking – about 8 minutes for medium-rare (or 3-4 minutes if using bavette steaks); set aside under foil to rest. Pour the excess marinade and a splash of water into the hot pan and bubble for about 10 seconds until sticky; pour over the resting steaks, then slice. Toss the pickled vegetables with the coriander leaves and serve alongside the sliced steaks.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Fri May 01 13:28:28 BST 2015.