Miso chilli steak with crispy sweet potatoes

Miso chilli steak with crispy sweet potatoes

By Jennifer Joyce
  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 25 mins

Easy

Serves 2
Try this Asian twist on steak and chips - serve griddled beef with a chilli miso baste and sesame-flecked sweet potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal582
  • fat23g
  • saturates7g
  • carbs47g
  • sugars16g
  • fibre8g
  • protein47g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 large sweet potatoes, cut into wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp vegetable oil, plus a little extra
  • 1 tbsp sesame seed
  • 1 tbsp miso paste
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp hot chilli sauce (sriracha is nice)
  • 1 tbsp mirin
  • 2 bavette or other lean steaks (about 200g each)
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • large handful watercress leaves, to serve
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
beanypie
28th Aug, 2016
5.05
Beautiful recipe! I made a few alterations, using fillet instead of bavette, adding more mirin and some tamari soy sauce, and it was incredibly yummy (also, this doesn't say whether to use white or brown miso but I only had brown in so used that - I think that's the one to use). The sauce caramelises a little on the steak which contrasts so well with the almost zingy sauce. Probably don't need a full lemon's worth of juice. I would also suggest a bit more than a tbsp of sesame seeds on the wedges. This has gone straight into my favourite dishes!
MegaZstar
3rd Mar, 2015
3.8
I really enjoyed this recipe but what I found is that the sauce mixture in my preference tastes better with half a juiced lemon and to spice things up a little soy sauce on the sweet potatoes really goes well.
babsm
20th Sep, 2013
How did you get the thick sauce in the picture?
kerritweedi3
14th Apr, 2013
Made this for Hubby's birthday dinner, was a great hit. Def be making this more often, was delicious x
cheekeemonkee3
31st Jan, 2013
would i be able to make this with lamb? or any other meats?
badzilla's picture
badzilla
20th Jan, 2013
4.05
Sorry - got my link wrong :) http://www.badzilla.co.uk/Good-Food--Miso-Chilli-Steak-with-Crispy-Sweet-Potatoes
badzilla's picture
badzilla
20th Jan, 2013
4.05
Stuck to the recipe, but used rump steak for the meat which was an inspired move. More narrative and a photo of my effort on my blog http://www.bbcgoodfood.com/recipes/2853677/miso-chilli-steak-with-crispy-sweet-potatoes
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.