This Japanese-style marinade is a great way to add flavour to inexpensive cuts of meat.
Miso steaks with crunchy pickled vegetables
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
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.