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:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.