I have been thinking about cooking Steak with Miso for ages. I did a little attempt a while ago but found the miso to be a bit too over powering and way too salty. I did some research and found a recipe on Delicious that ticked most of the boxes but I really wanted something to cut through the Miso so I made a few changes. I am so glad I did because this Steak with Creamy Miso Mushrooms was completely off the charts. It was a low carb version with just some simple steamed greens but it was perfect. Indulgent without being too heavy and the small hint of cream really gave the sauce a nice, silky finish. I will definitely be making this one again as not only was it delicious, it took no time at all.
Prep time: 15 Minutes
Cooking time: 20 Minutes
$$ Medium Budget
Serves 4
4 x 250gm Steaks of your choice (I used sirloin but scotch, fillet or rump would all be good)
2 tsp of finely grated ginger
3 tbs of Tamari (normal soy will do)
2 tbs of mirin
1 tbs of peanut oil (any vegetable oil will do)
1 tsp of sesame oil
1 bunch of broccolini, bottoms trimmed and halved lengthways if large in size
1 bunch of Gai Larn, rinsed and cut into long batons
Green ends of two spring onions, finely sliced
A sprinkling of Furikake Seasoning (available at Woolworths or online), for garnish
For the Miso Mushrooms:
200gm of mixed mushrooms (I used shiitake & swiss brown but enoki, shimeji or oyster would be awesome too)
1 heaped tbs of white miso paste
1/2 tsp of caster sugar
1 tbs of Tamari (normal soy will do)
1 cup of chicken stock
100ml of cream
2 spring onions, sliced (reserving the green tops for the garnish)
To make the Steak with Creamy Miso Mushrooms, place the peanut oil, sesame oil, mirin, tamari and ginger in a small bowl and whisk with a fork to combine. Place the steaks in a shallow dish brush liberally on each side with the mixture and set aside. If there is any left over, use it to baste the steaks while cooking.
Heat a heavy based frypan and add a little peanut oil. fry the mushrooms on a nice high heat until you get some good colour and the start to wilt. Add the miso, caster sugar and stock and stir to combine until the miso has dissolved and there are no miso lumps. Add the soy and cream, stir to combine and turn the heat down to a simmer and allow the sauce to reduce and thicken while you cook the steaks and greens. Add the spring onion to the sauce a couple of minutes before serving.
Heat a BBQ or Griddle Pan and cook the steaks for approximately 3-4 minutes either side depending on how you like it cooked and the thickness of your steaks. 3 minutes on a thick sirloin should give you a perfect medium rare. Brush the steak with the leftover marinade when turning and once cooked, place the steaks on a tray to rest for a few minutes while the greens are steaming.
To serve, place the steamed greens in a neat pile on four plates. Slice the steak across the grain on an angle and fan each steak over the greens. Spoon the Miso Mushroom sauce over the top, sprinkle with the Furikake seasoning and scatter over the spring onion slices. Give you plates a wipe if needed to neaten them up and serve……..
Leftover Miso? you might like to cook this………
https://emsfoodforfriends.com.au/miso-ginger-soba-noodle-soup-poached-chicken-shiitake-broccolini/
