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Grilled Miso Truffle Steak
By Gizzi Erskine from Skinny Weeks & Weekend Feasts (Quadrille)
Prep time: 15 mins (+ optional 30 mins marinating time
Cooking time: 10 mins
150g white miso paste
50g agave nectar
1 tbsp white truffle oil
1 x 300g onglette steak or 2 x 150g fillet steaks
200g asparagus spears, trimmed
1 tsp sesame oil
1 tsp sesame seeds (I like a mix of black & white)
1. Bring the sake & mirin to a boil in a medium saucepan over a high heat.
2. Boil for 20 secs to evaporate the alcohol, then lower the heat, add the miso paste & stir to combine.
3. When the miso has dissolved, return to the boil, add the agave & cook for 1 min, stirring constantly to ensure it doesn’t burn.
4. Remove from the heat & add the truffle oil.
5. Rub your steak(s) with a couple of tablespoons of the miso-truffle sauce & leave to marinate for up 30 mins.
6. Heat a griddle pan until smoking, add the meat & grill for 2 mins on each side, or until medium rare (I would definitely cook these cuts pink).
7. Whip off the grill & set aside to rest for 5 mins.
8. Meanwhile, blanch the asparagus for a minute or so, in boiling water.
9. Drain, then throw into the griddle pan & grill for a minute on each side.
10. To serve, arrange the asparagus on a plate.
11. Slice the beef & lay it over the top of the asparagus, then spoon 1 tbsp of the miso-truffle sauce over each steak.
12. Drizzle over the sesame oil & scatter over the sesame seeds to finish.
Nigel’s Top Tips
• Make a big portion of the miso sauce as it lasts in the fridge for a good few weeks & is like savoury toffee. Wonderful slavered over just about everything.
• Agave syrup is a good substitute for gomme syrup when making a Margarita, as it has a perfect affinity with Tequila.
• Truffle oil is a good reasonable store cupboard ingredient & a little goes a long way. However, you can omit the truffle oil; it’s still a great dish.