Miso steak

Miso steak

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(26 ratings)

Prep: 10 mins Cook: 10 mins Plus marinating


Serves 2
Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Nutrition and extra info

Nutrition: per serving

  • kcal232
  • fat9g
  • saturates4g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein32g
  • salt0.66g
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  • 2 tbsp brown miso paste
  • 1 tbsp dry sherry or sake
  • 1 tbsp caster sugar
  • 2 crushed garlic cloves
  • 300g/11oz lean steak



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

  • baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve


  1. Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

  2. To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

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Comments, questions and tips

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27th Sep, 2011
Marinated for about 4 hours and it ended up being the most delicious meal. My friends were extremely impressed and given the ease in which this can be put together, it is certainly a firm dinner party fave for me now! lovely recipe and we are having it again tonight after only cooking it for the first time at the weekend!
2nd Jun, 2011
Marinated for three hours - absolutely gorgeous. Will make again.
12th Mar, 2011
Really good served rare! made it twice now and will be making again and again! Served with stir fried pak choi and ginger. Delicious.
9th Jan, 2011
Really simple lovely recipe, bought good steaks and cooked them rare, looked really impressive served up on a big platter.
6th Sep, 2010
This was yummy. I was cooking it for three and therefore multiplied the marinade by 1.5, which was not necessary as there was far too much! I couldn't be bother to slice the steaks so served them as they were with the suggested salad and new potatoes and a couple of lovely bottles of Argentinian Malbec!!


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