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Join Simon Mayo and chef Nigel Barden for another Foodie Thursday! Plus star of tonight's In Concert, Rod Stewart, pops in for a pre-gig chat.

There's another brand new confession for the team to consider, Matt has the sports news, Rebecca is on the money and Sally updates the travel.

Release date:

1 hour, 55 minutes

Last on

Thu 16 May 2013 17:05

Nigel's Recipe

Nigel's Recipe

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Grilled Miso Truffle Steak

By Gizzi Erskine from Skinny Weeks & Weekend Feasts (Quadrille)

 

Serves 2

 

Prep time:  15 mins (+ optional 30 mins marinating time

Cooking time:  10 mins

 

Ingredients

50ml sake

50ml mirin

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)

Method

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.

 

 
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