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    Miso steaks with crunchy pickled vegetables

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    Miso steaks with crunchy pickled vegetables

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

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

    Serves: 2


    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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