T-bone steak with miso horseradish glaze and white bean saladReviewed by our expert panel
(at time of publication)
- 2 tablespoons miso
- 2 tablespoons grated horseradish (we used Delmaine)
- 4 medium agria potatoes, peeled and quartered
- 1 tablespoon olive oil
- zest and juice of 1 lemon
- 400g can white beans, rinsed and drained
- 2 small T-bone steaks, at room temperature
- 2 cloves garlic
- 4 eggs
- 4 spring onions, sliced
- 1 head broccoli, cut into florets
1 In a small bowl, combine miso and horseradish to form a paste.
2 In a saucepan of boiling salted water, cook potatoes until tender. Drain, return to saucepan and mash with ½ of the olive oil. Stir in half of the lemon zest.
3 In a bowl, toss white beans with lemon juice and remaining zest and olive oil.
4 Spray a heavy-based frying pan with oil and set over a medium-high heat. Add steaks and cook for 3 minutes on one side. Add whole garlic cloves. Flip steak and continue cooking a further 1½ minutes. Remove and reserve garlic. Remove steaks and smear miso and horseradish paste over them.
5 Peel and mince reserved garlic, add to white beans.
6 In same steak pan, over a medium heat, fry eggs until done to your liking. Set aside and keep warm.
7 Add spring onions to pan and cook 2 minutes to soften. Add to potato mash and fold in.
8 To the same pan, add broccoli and sauté for 4 minutes. Add the bean mix and heat through. Slice steak into 4 portions. Divide warm mash among 4 plates, top with steak and eggs. Serve with broccoli salad.
Make it gluten free: Check miso is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 6g
Dietary fibre 10g
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