Serves: 4
Prep time: 10 min
Cooking time: 10 min
| Miso & Sesame Marinated Beef | |
| Beef rib eye steaks | 2 |
| Birch & Waite Miso & Sesame Dressing & Marinade | 1/2 cup |
| Olive oil | 1 tbsp |
| Asian Slaw | |
| Small wombok cabbage, shredded | 1 |
| Purple cabbage, shredded | 1 |
| Large carrot, peeled and grated | 1 |
| Red capsicum, thinly sliced | 1 |
| Coriander, roughly chopped | 1/4 bunch |
| Shallots, sliced | 3 |
| Birch & Waite Miso & Sesame Dressing & Marinade | 1/4 cup |
| Sesame seeds, to serve | 1 tbsp |
| Long red chilli, to serve (optional) | 1 |
Method
- Place steaks in a bowl with the Miso & Sesame Dressing. Toss to coat then cover and place in the refrigerator to marinate for at least 2 hours.
- Prepare the asian slaw ingredients then place in a bowl and toss to combine. Cover and refrigerate until required.
- Heat oil in a large griddle pan or barbecue plate over high heat. Cook steak for 3-4 minutes then flip and cook for 1-2 minutes. Set aside on a plate or tray and allow to rest for at least 5 minutes.
- Dress the slaw with the remaining Miso & Sesame Dressing. Gently toss to combine.
- Slice the steak into 1cm strips and arrange on top of the asian slaw. Serve with a sprinkle of sesame seeds and chilli if using.
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