Grilled miso-marinated beef with Japanese salad
(at time of publication)
- 2 tablespoons miso paste
- 1 tablespoon canola oil
- 4 x 100g Scotch fillet steaks
- 1 cucumber, sliced with a peeler in ribbons
- 4 radishes, thinly sliced
- 4 cups salad greens
- 4 tomatoes, cut in eighths
- 3 tablespoons tahini or Japanese sesame paste
- 1 tablespoon mirin
- 1 teaspoon salt-reduced soy sauce
- 1 teaspoon castor sugar
- 1 tablespoon hot water
- 4 cups cooked jasmine rice
- 1 spring onion, sliced
1 Combine miso paste with a little hot water and canola oil. Mix well. Coat steaks in miso mixture and set aside to marinate (or leave in fridge overnight).
2 Combine salad vegetables in a large bowl. Combine dressing ingredients in another bowl and mix well to combine, stirring until sugar dissolves.
3 Heat a heavy-based pan with a little oil spray over a high heat. Cook steaks to your liking — about 2 minutes each side for medium-rare. Set aside to rest for a few minutes.
4 Arrange salad on serving plates. Spoon dressing over. Plate thinly sliced beef alongside salad. Spoon pan juices over top. Serve rice on the side garnished with spring onions.
Make it gluten free: Check mirin and soy sauces are gluten free.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 4g
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