Teriyaki rib-eye steaks with red miso butter
The sweet, salty savouriness of miso combines so well with butter and snipped chives to form an instant sauce for these organic rib-eye steaks which have been marinated in soy and mirin. You can serve them as whole steaks, in the European manner, or slice them across-ways into thin strips, Asian style, and strew them across steamed green vegetables and rice. So good, either way. Defrost steak and butter fully. Heat a frying pan or griddle over a high heat and cook the steaks for 4 minutes on one side, 3 minutes on the other (for medium-rare) or until cooked to your liking. Rest for 5 minutes, covered with foil, in a warm place (you want the steaks to still be hot enough to melt the butter) before serving, topped with the miso butter. Serving size, two large (250-300g) steaks and miso butter.
Rib-eye steaks, soy sauce (gluten-free), mirin, rice bran oil. Butter: salted butter, red miso paste, soy sauce (gluten-free), chives. (MILK, SOY)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serve with potato wedges and green beans or slice thinly and strew across rice and steamed Asian greens.