Miso Chilli Steak With Crispy Sweet Potatoes Recipes

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MISO CHILLI STEAK WITH CRISPY SWEET POTATOES



Miso chilli steak with crispy sweet potatoes image

Try this Asian twist on steak and chips - serve griddled beef with a chilli miso baste and sesame-flecked sweet potatoes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

2 large sweet potatoes , cut into wedges
1 tbsp vegetable oil , plus a little extra
1 tbsp sesame seed
1 tbsp miso paste
juice 1 lemon
1 tbsp hot chilli sauce (sriracha is nice)
1 tbsp mirin
2 bavette or other lean steaks (about 200g each)
large handful watercress leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
  • In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
  • Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.

Nutrition Facts : Calories 582 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium

MISO-SEARED SWEET POTATOES



Miso-Seared Sweet Potatoes image

Provided by Damaris Phillips

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 3

2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch-thick coins
4 tablespoons instant white miso or miso paste slightly thinned with water
Coconut oil, for cooking

Steps:

  • Toss the sweet potatoes with 2 tablespoons miso in a large bowl.
  • In a cast-iron skillet over medium-low heat, melt enough coconut oil to coat the bottom, about 2 tablespoons. When the oil is hot, add the sweet potatoes and sear on one side until dark brown, 3 to 4 minutes. Flip and repeat on the other side, cooking until tender, about 5 minutes more. Evenly spoon the remaining miso on top of each piece of potato and cook for 1 minute more. Serve immediately.
  • Cook¿s Note: If you find that the potatoes are not cooked through, finish cooking them in the oven at 350 degrees F until tender, 5 to 10 minutes.

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