Barbecued Flat-Iron Steak and Asparagus with Miso Sauce
Photography by Mark Heaslip.
BROUGHT TO YOU BY Silver Fern Farms
Serves: 4
INGREDIENTS
2 Silver Fern Farms Beef Flat-Iron Steaks Packs
olive oil
sea salt
Togarishi (Japanese seasoning)
Miso sauce
120 grams white (Shiro) miso paste
120 grams unsalted butter
Asparagus
250 grams asparagus
olive oil
salt and pepper
METHOD
Miso sauce: Put the miso in a bowl and beat in the butter until thoroughly combined and even in colour. Set to one side.
Asparagus: Snap off the woody ends and peel away any tough outer skin. Toss the asparagus in olive oil in a bowl and season with salt and pepper.
Steak: Preheat a sauté pan or barbecue.
Rub the steaks with olive oil and season the steaks with salt and the Togarishi.
Cook the steak for 3-4 minutes each side. Cook the asparagus for 3-4 minutes until tender.
Transfer to a plate, cover and rest for 5 minutes.
Place a spoonful of the butter in the centre of each plate and top with the warm asparagus and Flat-Iron steak. Add a few turns of the pepper mill and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!