Miso-marinated rump steak

Miso-marinated rump steak

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

You will need to start this the night before, or at least 12 hours ahead, to allow time for the meat to marinate.

Ingredients

Quantity Ingredient
4 garlic cloves
6 spring onions
200ml mirin, (rice wine)
2 tablespoons soft light brown sugar
6 tablespoons miso
4 rump steaks, each about 225 g
1-2 tablespoons olive oil
freshly ground black pepper

Method

  1. Peel and coarsely chop the garlic and coarsely chop the spring onions. Place in a blender with the mirin, sugar, miso and some pepper, and blend until smooth.
  2. Put the steaks in a plastic sealable food bag or bowl, add the marinade, turn the steaks to coat and leave to marinate in the fridge for 12 hours, or overnight.
  3. Remove the steaks from the marinade and pat dry, reserving the marinade. Heat enough olive oil to just cover the bottom of a large frying pan over a medium to high heat and brown the steaks on both sides, 1–2 minutes per side.
  4. Pour the marinade into the pan and bring to a simmer. Continue to cook the steaks to your preferred doneness, turning them to coat evenly in the marinade.
  5. Remove the steaks from the pan and leave to rest in a warm place for 5 minutes before slicing thinly to serve. Pour over any remaining pan juices.
Tags:
Leiths School of food and wine
cookery course
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