Miso-buttered steak with togarashi fries
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 25g unsalted butterat room temperature
- 1 tsp brown or white miso paste
- 1 tsp sesame seeds
- 1 tsp sunflower oil
- 1 tsp sesame oil
- 2 rump or sirloin steaks
- 2 big handfuls salad leaves
FRIES
- 300g frozen oven fries
- 1-2 tsp shichimi togarashi
- 1 small nori seaweed sheet
Nutrition: per serving
- kcal743
- fat41.1g
- saturates16.3g
- carbs37.9g
- sugars1.3g
- fibre5.6g
- protein52.7g
- salt1.9g
Method
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.
