Seared steak with miso glaze, blistered asparagus, and sesame-roasted broccoli.
KBy kaylyn
Servings
2
2 pieces Sirloin or ribeye steak
2 tbsp White miso paste
1 tbsp Mirin
1 tbsp Sake
1 tbsp Soy sauce
1 head Broccoli
12 spears Asparagus
1.5 tbsp Toasted sesame oil
2 tbsp Neutral oil
1 tbsp Sesame seeds
2 clove Garlic
1 tsp Fresh ginger
1 tsp Rice vinegar
1 pinch Salt
1 piece Scallion (garnish)
Calories
881 kcal
Protein
57g
Carbs
24g
Fat
52g
Fiber
9g
Sugar
6g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 220°C (425°F). Take the steak out of the fridge to come to room temperature and pat it dry. Whisk the miso paste, mirin, sake and soy sauce into a smooth glaze, and grate the ginger and garlic.
2. Cut the broccoli into florets and toss with the toasted sesame oil, garlic, a pinch of salt and half of the sesame seeds. Spread on a baking tray and roast for 18 minutes until the edges are charred and crisp.
1 head Broccoli,
1.5 tbsp Toasted sesame oil,
0.5 tbsp Sesame seeds,
2 clove Garlic,
1 pinch Salt
3. Snap the woody ends off the asparagus and set the spears aside while the broccoli roasts.
12 spears Asparagus
Steak and Asparagus
4. Heat the neutral oil in a heavy skillet over high heat until smoking. Sear the steaks 3 minutes on one side, flip, and cook 2 minutes more for medium-rare.
2 pieces Sirloin or ribeye steak,
2 tbsp Neutral oil
5. Lower the heat to medium and brush the miso glaze over the steaks in two layers, cooking about 1 minute per side so the glaze caramelizes without burning. Transfer to a rack and rest for 5 minutes.
6. Add the asparagus to the same hot skillet and cook 3 to 4 minutes, turning occasionally, until blistered but still crisp. Splash with the rice vinegar and remove from the heat.
12 spears Asparagus,
1 tsp Rice vinegar
To Serve
7. Slice the steak against the grain. Plate with the roasted broccoli and blistered asparagus, then sprinkle with the remaining sesame seeds and sliced scallion.
0.5 tbsp Sesame seeds,
1 piece Scallion (garnish)
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