- Preparation Time
- 10 minutes
- Total Time
- 30 minutes
I have finally returned from my hiatus due to our house move. I never knew that moving into a new house took up so much time! We are now finally all settled in, though there is still a little sorting to be done in certain corners of the house. Once the kitchen is tidy, I will take some pictures to show it and my muddy garden off.
In the meantime, since today is Valentine's Day, I have a simple steak recipe with a twist for anyone planning to cook for their lover this evening. It is taken from Allegra McEvedy's book Bought, Borrowed & Stolen, which I got as a Christmas present from my friend Shelly, and is one of my new favourite cook books. I hope you enjoy this recipe as much as the Beau and I did.
Sharp knife, mandolin or food processor with slicing attachment, measuring jugs, measuring spoons, frying pan, large lid to cover frying pan, spatula and timer
The best thing to do with this recipe is to have your entire prep ready before hand so that you can grab things as you need them. You will also need to have a timer nearby for cooking the steak. Just a note that I used striploin steaks in the pictures below as that is all I could get the other day, however, this recipe is much nicer with really good rib eye steaks.
First take out your steaks to let them get to room temperature and sprinkle with a little salt on each side.
Now prepare your liquids. Put the miso paste into a jug and cover with hot water (you can use cold, but it dissolves better with the hot). Stir until all the paste has been incorporated.
Measure out the sake into another jug. If you can't get sake, I've found that both dry sherry or Chinese rice wine make acceptable substitutes. I had to use the rice wine when I made it last as I could not find sake anywhere local.
The final piece of preparation is to slice your onion. You could do this earlier, but as I'm quite sensitive to onions (even taking the skin off sets my eyes to watering) I leave it till last.
First peel the onion. You then need to slice the onions very finely, so it is best to use a mandolin or the slicing option on a food processor as I did.
Now for the actual cooking. Heat the frying pan over a high heat and add the oil. Once the oil is hot, add the onions and cover with a lid for a couple of minutes, stirring occasionally.
Remove the lid and let the onions cook uncover for another minute. Put the cooked onions into a bowl and leave to one side.
Wipe the pan clean with a sheet of kitchen roll and heat up again. Once the pan is blisteringly hot, add the steaks and cook on each side for 1 minute.
Add the sake, followed by the miso and let the steaks cook for another 1 minute on each side.
Remove the steaks from the pan and leave on a board to rest while you finish the sauce. The sauce should be quite thick, but if it has gotten a little too thick or has almost evaporated entirely, add a little water, a tablespoon at a time until you reach a consistency that you're happy with. Turn off the heat under the sauce.
Once the sauce is finished, cut up the steaks and move to warm serving plates. Scrape the juices from the steak into the sauce and stir in.
Drizzle the sauce over the top of the steaks and place the onions on top.
Serve immediately with a green salad on the side. Or my home made chips would also make a great side dish.