Miso steaks with crunchy pickled vegetables

This Japanese-style marinade is a great way to add flavour to inexpensive cuts of meat.

  • Gluten Free


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.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,028kJ
Fat 30.1g
Saturated Fat 10.1g
Carbohydrate 13.4g
Sugars 11.1g
Protein 40.4g
Salt 0.9g
Fibre 3g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 41 ratings

This recipe was first published in Fri May 01 13:28:00 BST 2015.