Name: Miso chilli steak with crispy sweet potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
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

Home
Recipes
Miso chilli steak with crispy sweet potatoes

Miso chilli steak with crispy sweet potatoes

Jennifer Joyce

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.7 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Miso chicken & rice soup

A star rating of 4.6 out of 5.31 ratings

Salmon & cucumber sushi rolls

A star rating of 5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal582
fat23g
saturates7g
carbs47g
sugars16g
fibre8g
protein47g
salt1.1g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now