Griddled Miso Beef

Griddled Miso Beef served sliced on a white board next to a fresh potato salad
  • 4 servings
  • 8 hours 30 minutes to prepare
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  • 1kg piece skirt steak or, swap for your favourite cut such as sirloin, rump or ribeye
  • 1 shallot, finely diced
  • 8 cornichons, chopped
  • 1 clove of garlic, finely grated
  • 2tbsp flat leaf parsley, chopped (Plus extra to garnish)
  • 2tbsp miso paste
  • 5tbsp vegetable oil
  • 3tbsp rice wine vinegar
  • 1tbsp capers, rinsed and chopped
  • 50ml olive oil
  • a pinch of sugar and salt to taste


This is a deliciously different way to enjoy beef steak, best marinated overnight.

1 Score the beef steak in a crosshatch approximately 3mm deep on both sides.

2 Mix together the miso paste, 2 tbsp rice wine vinegar and 2 tbsp vegetable oil. Massage into the steak and place into a freezer bag to marinate. Marinate in the fridge for a minimum of 8 hours, overnight if desired.

3 To make the dressing you will need the shallot, capers, cornichons, garlic, parsley, 1 tbsp rice wine vinegar, 50ml olive oil,

4 tbsp vegetable oil, a pinch of sugar and salt to taste. Combine all of the ingredients and mix well. Check for seasoning and set to one side.

5 To cook the steak, heat a griddle pan over a high heat until smoking hot. Cook the steak for 4 minutes on each side. Remove and allow to rest for 5 minutes.

6 Slice into strips and drizzle over the dressing.

7 Garnish with flat leaf parsley.

Simply serve with crushed new potatoes, add a tablespoon of Miso dressing to boiled new potatoes and lightly crush with the back of a fork. This recipe also works well on the BBQ for the summer months.