Miso Chilli Steak With Crispy Sweet Potatoes
Velvety miso glazed steaks are bursting with flavor and perfectly complemented by crispy sesame sweet potato wedges. The umami-rich miso paste, zesty lemon juice, and fiery chilli sauce create a tantalizing marinade for the succulent steaks. Served alongside a bed of peppery watercress leaves, this dish is a delightful fusion of textures and tastes. A dish that is sure to impress your taste buds with every bite!
— Constant Cookbook
Ingredients
- 2 large sweet potatoes , cut into wedges
- 1 tbsp vegetable oil , plus a little extra
- 1 tbsp sesame seeds
- 1 tbsp miso paste
- juice 1 lemon
- 1 tbsp hot chilli sauce (sriracha is nice)
- 1 tbsp mirin
- 2 bavette or other lean steaks (about 200g each)
- large handful watercress leaves, to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
- In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
- Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 582 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 1.1 milligram of sodium
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