Miso-buttered steak with togarashi fries

Name: Miso-buttered steak with togarashi fries
Total time: 25 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 25g unsalted butter at 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; 300g frozen oven fries; 1-2 tsp shichimi togarashi; 1 small nori seaweed sheet

Published: January 24, 2017 at 12:51 PM

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Serves 2

Easy

Total time: 25 mins

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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

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

25g unsalted butter

at 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.

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