Sirloin Steak & Miso Butter
with Sesame Veggies & Crispy Onion Mash
Serve an elegant meal with a dash of Japanese flair. Umami- rich miso paste adds an unmistakable depth of flavour to a perfectly cooked steak while a toasted sesame dressing lifts quickly sautéed vegetables to brand new heights. Every bite of this easy steak dinner is simply sensational!
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 bunch
broccolini
1 bag
green beans
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
Crispy Shallots
1 sachet
sesame seeds
(Contains Sesame; )
30 g
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
sirloin steak
1 bag
salad leaves
1 bunch
herbs
½
fresh chilli
Not included in your delivery
olive oil
60 g
butter
(Contains Milk; )
¼ tsp
salt
2.5 tbs
milk
(Contains Milk; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the ends of the broccolini and green beans, then cut into 3cm pieces. In a medium bowl, combine the miso paste (see ingredients) and 1/2 the butter. Season with pepper and mash with a fork to combine. Set aside.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and remaining butter, then mash with a potato masher or fork until smooth. Stir through the crispy shallots and cover to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a pestle and mortar and grind the seeds until they are a coarse powder. Transfer to a medium bowl. Add the Japanese dressing and soy sauce, mix well and set aside. TIP: If you don't have a pestle and mortar, leave the sesame seeds whole.
Return the frying pan to a high heat. Drizzle the sirloin steak with olive oil and season with salt on both sides. When the pan is hot, cook the steak for 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate, then top with the miso butter and set aside to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini and green beans with a splash of water, tossing, until tender, 5-6 minutes. Add the salad leaves and stir through until just wilted. Add the sesame dressing and toss until well combined.
Finely chop the herbs. Thinly slice the long red chilli (if using). Slice the sirloin steak. Divide the steak, crispy onion mash and sesame veggies between plates. Spoon any resting juices over the steak. Sprinkle the herbs over the mash and garnish with the chilli.