Barbecued Flat-Iron Steak and Asparagus with Miso Sauce

. November, 2015
Photography by Mark Heaslip.
Barbecued Flat-Iron Steak and Asparagus with Miso Sauce

Serves: 4


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
250 grams asparagus
olive oil
salt and pepper


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.