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Miso chilli steak with crispy sweet potatoes

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 582
  • Carbohydrates 47
  • Saturated Fat 7
  • Sugar 16
  • Protein 47
  • Fat 23
  • Fibre 8
  • Salt 1.1

Nutrition per serving

  • Calories 582
  • Carbohydrates 47
  • Saturated Fat 7
  • Sugar 16
  • Protein 47
  • Fat 23
  • Fibre 8
  • Salt 1.1

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

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