miso-buttered steak

Miso-buttered steak with togarashi fries

  • serves 2
  • Easy

This recipe for miso-buttered steak is really easy and ready in less than 30 minutes. Shichimi togarashi is a combination of seasonings which adds a spicy-savoury flavour to the fries


This works with any steak cut, so chose your favourite and cook to your liking. Buy shichimi togarashi (Japanese 7-spice) from japancentre.com or substitute with a pinch each of chilli flakes, black and white sesame seeds, ground szechuan pepper, ground ginger and ground nori seaweed.



  • unsalted butter 25g, at room temperature
  • brown or white miso paste 1 tsp
  • sesame seeds 1 tsp
  • sunflower oil 1 tsp
  • sesame oil 1 tsp
  • rump or sirloin steaks 2
  • salad leaves 2 big handfuls


  • frozen oven fries 300g
  • shichimi togarashi 1-2 tsp
  • nori seaweed sheet 1 small


  • Step 1

    Mash together the butter, miso paste and sesame seeds, then spoon onto a sheet of clingfilm and wrap and roll into a short, fat log shape. Put in the freezer.

  • Step 2

    Heat the oven and cook the fries following the pack instructions.

  • Step 3

    When the fries have 10 minutes left, heat a griddle or heavy-bottomed frying pan until smoking. Mix the oils together, then rub over the steaks with lots of pepper and just a little salt. Cook the steaks for 2-3 minutes on each side until cooked to your liking, then lift onto a plate to rest for 2 minutes.

  • Step 4

    Take the fries out of the oven, sprinkle over the togarashi and crumble over the seaweed sheet, then toss through and split between two plates. Add a steak and some salad leaves to each, and top with slices of butter.

Nutritional Information

  • Kcals 743
  • Fat 41.1g
  • Saturates 16.3g
  • Carbs 37.9g
  • Sugars 1.3g
  • Fibre 5.6g
  • Protein 52.7g
  • Salt 1.9g