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T-bone steaks with miso sesame snap salad
T-bone steaks with miso sesame snap salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try this Japanese-inspired steak dinner with edamame, mirin, and miso for exotic flavors in minutes.
Ingredients:
  • 1 tsp sesame oil
  • 60ml (1/4 cup) mirin seasoning
  • 24.00 gm white miso paste
  • 20.00 ml rice wine vinegar
  • 1 tsp fresh ginger, finely grated
  • 1/4 tsp dried chilli flakes
  • 1 bunch cavolo nero (Tuscan cabbage), de-stemmed, thinly sliced
  • 4 (300g each) beef T-bone steaks
  • 454g pkt frozen edamame beans, blanched, podded
  • 250g sugar snap peas, trimmed, thinly sliced
  • 4 radishes, thinly sliced
  • 24.00 gm sesame seeds, toasted
Instructions:
  • Combine the mirin, miso, vinegar, oil, ginger, and chili flakes in a bowl, whisking until smooth. Set aside 1 tablespoon of dressing. Place cavolo nero in a large bowl and drizzle with half of the dressing. Gently toss and massage with your hands until just wilted and combined.
  • Preheat a chargrill or barbecue over medium-high heat. Lightly coat the steak with olive oil and season it. Grill, turning occasionally, for 3-4 minutes for medium doneness or until cooked to your preference. Transfer the steak to a plate and let it rest for 3 minutes before serving.
  • Combine the edamame beans, peas, radish, remaining dressing, and 1 1⁄2 tablespoons of sesame seeds with the kale mixture. Serve the steak and salad on plates, drizzle the steaks with reserved dressing, and sprinkle with the rest of the sesame seeds.

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