Griddled Miso Beef
- 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.