Turn again until each side has cooked 3-4 minutes for medium rare. Grill steak in frypan until just golden (about 1 minute), then turn and repeat, being careful not to let it burn. Meanwhile, heat a large frypan over a medium high heat, remove excess miso from steak and drizzle over olive oil to coat completely. Rub over steak and let marinate 1 hour in the fridge. For the steak, combine in a bowl the miso, yuzu, sake and mirin and whisk to combine.Place in a bowl with sesame oil, sesame seeds and roots and stalks of coriander, toss to combine and set aside. Drain and rinse under cold running water. For the noodles, cook noodles in a large saucepan of boiling water according to packet instructions.Try it out at home and impress your family or friends.ĭid you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?ģ00g dried green tea soba noodles or plain sobaġ/2 bunch coriander, roots and stalks finely chopped, leaves tornĥ50g Cape Grim flat iron / oyster blade steakģ spring onions, thinly sliced diagonally This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Miso marinated flat iron steak with soba noodles and yuzu koshu
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