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Ginger and Miso marinated flank steak with charred broccolini

 

Ginger and Miso marinated flank steak with charred broccolini

Ingredients

  • 600g flank steak (or you can use skirt or bavette)
  • 2 tbps finely grated ginger
  • 3 cloves garlic, crushed
  • 2 tbps white miso paste
  • 2 tbsps sesame oil
  • 2 bunches broccolini, trimmed
  • 2 teaspoons black sesame seeds, toasted
  • Pickled ginger, to serve
  • TAHINI MISO DRESSING
  • 2 tbsps white miso paste
  • 2 tbsps tahini
  • 1 tbsp rice wine vinegar
  • 1/3 cup water

Instructions

  1. Place the ginger, garlic, miso and half the oil in a large zip lock bag.
  2. Add the steak and massage to rub in the marinade.
  3. Place in the refrigerator to marinate for 2 hours.
  4. To makes the dressing, place the miso, tahini, vinegar and water in a small bowl and whisk to combine. Set aside.
  5. Preheat pan or BBQ over high heat. Place the broccolini and remaining oil in a large bowl and toss to combine. Cook the broccolini, turning halfway, for 4-5 minutes or until tender. Set aside.
  6. Add the beef to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Remove and set aside to rest for 6 minutes.
  7. Slice the beef across the grain, drizzle with the dressing and top with the seasame seeds. Serve with the broccolini and pickled ginger.
https://www.grassrootsbeef.com.au/uncategorised/ginger-and-miso-marinated-flank-steak-with-charred-broccolini
Leanne WheatonGinger and Miso marinated flank steak with charred broccolini