Miso Steak

A trip to Japan is on my bucket list, but I'll have to wait a while and be content with eating Japanese style food whenever I can.  I found this recipe in the BBC Good Food magazine a few years ago and it makes a pleasant change from a traditional grilled steak. 

Ingredients

2 tbsp brown miso paste (try Sainsbury's)

1 tbsp dry sherry or sake

1 tbsp caster sugar

2 crushed garlic cloves

300g lean steak,

1 red chilli, deseeded and thinly sliced, optional

Baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve as a salad.

Method

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, and chilli, 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 hour, but up to 2 days is even better.

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. Set aside and cover for 5 minutes to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.