Partnered content with Kerrygold
Steak & sticky onion sarnie with miso butter
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Serves 4
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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Baste juicy steak in a umami-rich miso butter and add to ciabatta with sweet onions, peppery rocket and quick-pickled radishes for a great sandwich
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Paid partnership with Kerrygold
"Few things hit the spot like a great steak sandwich. Here, juicy steak is basted in umami-rich miso butter before being layered into toasted ciabatta with sweet sticky onions, peppery rocket and quick-pickled radishes. It’s an elevated take on a go-to recipe that’s perfect for a weekend lunch or relaxed dinner."
- Cassie Best
This recipe has been produced and tested in partnership with Kerrygold
Ingredients
Nutrition
Units:
MetricUS
-
8 radishes
thinly sliced
-
2 tbsp red wine vinegar
-
1 tsp sugar
-
2 tsp olive oil
plus extra for drizzling
-
4 shallots
or 2 small red onions, thinly sliced
-
1 tbsp honey
-
75g Kerrygold Pure Irish Butter
softened
-
1½ tsp white miso paste
-
6 tbsp mayonnaise
-
1 tbsp Dijon mustard
-
2 sirloin
or rib-eye steaks (200–250g each)
-
2 ciabatta loaves
split lengthways
-
handful of rocket
-
parmesan shavings
to serve (optional)
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Nutrition: Per serving
- kcal649
- fat46.01g
- saturates16g
- carbs30g
- sugars9g
- fibre3g
- protein27g
- salt0.51g
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Method
-
step 1
Put the radishes in a small non-metallic bowl with 1 tbsp of the vinegar, the sugar and a pinch of salt. Toss well and set aside to lightly pickle.
-
step 2
Heat the oil in a frying pan over a medium-low heat and cook the shallots with a pinch of salt for 12-15 mins, stirring occasionally until soft and deeply golden. Stir in the honey and remaining vinegar. Cook for 2-3 mins more until the shallots are sticky and jammy. Remove from the heat, set aside and keep warm.
-
step 3
Combine the Kerrygold Pure Irish Butter and miso paste. In a separate bowl, combine the mayonnaise and mustard.
-
step 4
Pat the steaks dry, rub with a little oil and season generously. Heat a heavy frying pan over a high heat until smoking hot and cook the steaks for 2-3 mins on each side for medium-rare, or to your liking. Add the miso butter in the final minute, spooning it over the steaks as it melts. Transfer the steaks to a board and leave to rest for 5-10 mins. Reserve any miso butter left in the pan.
-
step 5
Meanwhile, toast the ciabatta until lightly golden, then generously spread the mustard-mayonnaise over the cut sides.
-
step 6
Slice the steak against the grain of the meat. Layer some of the rocket over the ciabatta bases, then top with the steak. Spoon over the leftover butter from the pan and any steak resting juices, followed by the sticky onions and a few pickled radishes. Finish with a little more rocket and a few parmesan shavings, if using, then sandwich together and serve straightaway.
Cassie's recipe tips
More ways with miso butter
Any leftover miso butter will keep chilled for up to a week. Alternatively, freeze in discs
for up to six months.
- Melt over steamed greens
Toss with broccoli, green beans, or peas for an easy side. - Spread over sweetcorn
Brush onto hot corn-on-the-cob or stir through charred kernels. - Finish roast vegetables
Melt over roasted carrots, squash or sweet potatoes before serving. - Top baked potatoes
Split fluffy jacket potatoes and melt over the miso butter. - Stir through noodles
Toss with hot udon, ramen or egg noodles with a splash of soy sauce and sesame seeds. - Finish grilled fish
Add a spoonful to salmon, cod or sea bass just before serving.
Recipe from Good Food magazine, October 2026
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A star rating of 5 out of 5.2 ratings
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