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Grilled miso-marinated beef with Japanese salad
Curries, Asian-style
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Grilled miso-marinated beef with Japanese salad

Serves: 4
Time to make: 30 mins
Total cost: $26.16 / $6.54 per serve

(at time of publication)

Ingredients

  • 2 tablespoons miso paste
  • 1 tablespoon canola oil
  • 4 x 100g Scotch fillet steaks
  • 1 cucumber, sliced with a peeler in ribbons
  • 4 radishes, thinly sliced
  • 4 cups salad greens
  • 4 tomatoes, cut in eighths
  • Dressing
  • 3 tablespoons tahini or Japanese sesame paste
  • 1 tablespoon mirin
  • 1 teaspoon salt-reduced soy sauce
  • 1 teaspoon castor sugar
  • 1 tablespoon hot water
  • 4 cups cooked jasmine rice
  • 1 spring onion, sliced

  • Instructions

    1 Combine miso paste with a little hot water and canola oil. Mix well. Coat steaks in miso mixture and set aside to marinate (or leave in fridge overnight).

    2 Combine salad vegetables in a large bowl. Combine dressing ingredients in another bowl and mix well to combine, stirring until sugar dissolves.

    3 Heat a heavy-based pan with a little oil spray over a high heat. Cook steaks to your liking — about 2 minutes each side for medium-rare. Set aside to rest for a few minutes.

    4 Arrange salad on serving plates. Spoon dressing over. Plate thinly sliced beef alongside salad. Spoon pan juices over top. Serve rice on the side garnished with spring onions.

    Variations

    Make it gluten free: Check mirin and soy sauces are gluten free.

    Nutrition Info (per serve)

    • Kilojoules 2030kJ

    • Calories 485cal

    • Protein 30g

    • Total fat 21g

    • –Saturated fat 5g

    • Carbohydrates 45g

    • –Sugars 9g

    • Dietary fibre 4g

    • Sodium 350mg

    • Calcium 120mg

    • Iron 4.5mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Niki Bezzant - Editor-at-large
    Photographer: Devin Hart
    First published: Oct 2013

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