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Nutrition: per serving

  • kcal232
  • fat9g
  • saturates4g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein32g
  • salt0.66g
    low

Method

  • step 1

    Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

  • step 2

    To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.5 out of 5.29 ratings

benzathine

Delicious, used rump and after 24 hrs of marinating they were so tender.

sandmyers

question

Can I use white miso instead?

hshackletonMBaWjP1u

question

What, apart from the salad is supposed to accompany this or is it fine on its own?

hannahgordyp6Ju7p73

SO good! I only marinated for a couple of hours and the steak was delicious. I will try over night next time.

madanes

A star rating of 5 out of 5.

Delicious

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