Sirloin Steak & Miso Butter
with Sesame Veggies & Crispy Shallot Mash- Soy
- Gluten
- Wheat
- Milk
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Serve an elegant meal with a dash of Japanese flair. Umami- rich miso paste adds an unmistakeable depth of flavour to a perfectly cooked steak while a toasted sesame dressing lifts quickly sauteed vegetables to brand new heights. Every bite of this easy steak dinner is simply sensational!
Ingredients
2 unit
potatoes
1 bunch
broccolini
1 bunch
asparagus
1 bag
Yellow Beans
1 bunch
chives
1 unit
long red chilli
½ tub
miso paste
(Contains: Soy, Gluten, Wheat;)
1 packet
crispy shallots
2 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 tub
Japanese dressing
(Contains: Soy, Sesame;)
2 steak
sirloin steak
1 bag
baby spinach leaves
Not included in your delivery
olive oil
60 g
butter
(Contains: Milk;)
¼ tsp
salt
2 tbs
milk
(Contains: Milk;)
2 tsp
soy sauce
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the ends of the broccolini, asparagus and yellow beans, then chop into 3cm pieces. Finely chop the chives. Thinly slice the long red chilli (if using). In a medium bowl, combine the miso paste (see ingredients list) and 1/2 the butter. Season generously with pepper and mash with a fork to combine. Set aside.
Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and remaining butter to the saucepan with the potato. Mash with a potato masher or fork until smooth and stir through the crispy shallots. Cover with a lid to keep warm.
While the potatoes are cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast until golden, 3-4 minutes. Transfer to a pestle and mortar and grind the seeds to break them up into a coarse powder. TIP: If you don't have a pestle and mortar, leave them whole. Transfer to a medium bowl. Add the Japanese dressing and soy sauce. Mix well and set aside.
Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season with salt on both sides. When the pan is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate, top with the miso butter and set aside to rest
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, asparagus, yellow beans and a splash of water and cook, tossing, until tender, 5-6 minutes. Add the baby spinach leaves and stir through until just wilted. Add the sesame dressing and toss until well combined
Divide the sirloin steaks between plates and spoon over the resting juices. Serve with the mashed potato and sesame veggies. Garnish with the chives and the chilli (if using).
