This article was written for Annabel & Grace, which is now part of Rest Less.
Miso Sirloin & Crunchy Veggies
Ingredients serves 2
2 tbsp brown miso paste
1 tbsp dry sherry (or sake)
1 tbsp caster sugar
2 crushed garlic cloves
2 sirloin steaks
Pack of microwaveable white rice
Tbspn toasted sesame seeds
Coriander – small handful, finely chopped
For the pickled veg:
1 tbspn caster sugar
2 tbsp rice vinegar
Tbspn sushi ginger
Juice half lime
200g pack radishes
2 carrot (about 100g)
½ cucumber (deseeded and cut in half lengthwise)
How to prepare
1. Tip the miso paste, sherry, sugar and garlic into a shallow dish. Season with a generous grinding of black pepper, then blend. Add the steak, coating it with the marinade. Cover with clingfilm and refrigerate for at least an hour (or prepare up to 2 days ahead).
2. In a medium bowl, mix the sugar, vinegar, 2 tbspns water, lime juice and a pinch of salt. Using a mandolin (watch those fingers!) or a vegetable peeler, slice the radishes, carrot and cucumber. Mix with the dressing.
3. Heat a griddle pan until very hot. Wipe off the excess marinade and cook the sirloins for 6 mins (longer if you prefer your beef well done). Set aside under foil to rest.
4. Pop the rice in the microwave for 4 mins.
5. Put any excess marinade into a small saucepan with a little water and heat through to make a slightly sticky sauce which you can pour over the resting beef.
6. Mix the rice with the coriander and sesame seeds.
7. Carve the steaks into thick slices and serve with the picked veg and rice.
Now, a little confession. I took a photograph of my dish but it didn’t look very appetising (even though it was delicious – I promise!). That’s why I have used another photograph (above) – to demonstrate how it really should be served!
