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Ginger miso steak with sesame sweet potatoes


Serves: 2
timePrep time: 15 mins
timeTotal time:
Ginger miso steak with sesame sweet potatoes
Recipe photograph by Gareth Morgans

Ginger miso steak with sesame sweet potatoes

Leave the skins on your sweet potatoes to take advantage of all their nutritious fibre, vitamins and minerals

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
483Kcal
Fat
15gr
Saturates
4gr
Carbs
49gr
Sugars
21gr
Fibre
10gr
Protein
32gr
Salt
3.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 350gsweetpotato(1largeor2medium)
  • 1tbspsesameoil,plus1tsp
  • 2tbspconcentratedmisopaste(weusedYutaka)
  • 1tbspsoysauce
  • 1tbspclearhoney
  • 2tspgratedginger
  • 1x225gpackrumpsteak,fattrimmed
  • ½tbspsesameseeds
  • 200ggreenbeans,trimmed

Step by step

  1. Put a non-stick baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
  2. Scrub the sweet potato and cut into thin wedges. Toss with 1 tablespoon of the sesame oil, season and tip onto the hot baking tray. Roast for 20 minutes initially.
  3. Meanwhile, in a small bowl, mix together the miso, soy, honey, ginger and 1½ tablespoons of water then set aside. Bring a small saucepan of salted water to the boil ready for the green beans. Rub the steak with 1 teaspoon of sesame oil and season lightly.
  4. When the sweet potato wedges have had 10 minutes in the oven, heat a dry frying pan over a high heat. Add the oiled steak and cook for 1½-2 minutes on each side, or to your liking. Set aside on a warm plate to rest for 5-10 minutes, loosely covered with foil.
  5. Sprinkle the sesame seeds over the sweet potatoes and return to the oven for 5 minutes until the wedges are soft and starting to caramelise at the edges. Plunge the green beans into the boiling water and cook for 4-5 minutes until just tender, then drain.
  6. Return the steak pan to a medium heat, add the miso mixture and bubble gently for 2-3 minutes. Remove from the heat, return the steak to the pan and turn to coat in the miso glaze.
  7. Slice the steak thinly and divide between two plates. Serve with the sweet potato wedges and green beans.
    Tip
    Use tamari in place of soy sauce and check your miso paste is gluten-free, if required.

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