Dinner
Chimichurri Miso Glazed Sirloin
An Argentinian-Japanese Nikkei-Argentine original, sirloin steaks basted with a glaze where white miso and chimichurri are combined at equal structural weight so the Argentine herb and vinegar tradition and the Japanese umami depth produce a finish that makes both traditions simultaneously legible.
$9
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
16gCarbs
5gSugar
2gFiber
680mgSodium
85mgChol
0gSat Fat
Goes well with
Japanese Green Tea
local
Argentinian Malbec
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk together white miso paste, red wine vinegar, olive oil, finely chopped parsley and oregano, grated garlic, chilli flakes, honey, and salt until miso fully dissolves and glaze is smooth. Set aside. Pat sirloin steaks completely dry, season all over with salt and pepper.
2
Sear
Heat neutral oil in a cast iron pan over highest heat until smoking. Sear steaks 2.5–3 minutes per side without moving, until deep brown. Stand on fat edge 1 minute to render, then reduce heat to medium.
3
Glaze
Spoon chimichurri miso glaze generously over both steaks. Cook 1 minute, tilting pan and basting continuously, until glaze caramelises into a sticky, aromatic crust.
4
Rest
Transfer steaks to a warm board and rest 5 minutes. While steaks rest, toss watercress and cherry tomatoes with olive oil and lemon juice.
5
Plate
Slice steaks against the grain. Arrange sliced beef on plates with dressed salad alongside. Spoon any remaining glaze over the beef. Serve with crusty bread or chimichurri chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 220g sirloin steaks
- 1.5 tbsp1.5 tbsp neutral oil
- 0.75 tsp0.75 tsp fine sea salt
- 0.5 tsp0.5 tsp black pepper
- 1.5 tbsp1.5 tbsp white miso paste
- 2 tbsp2 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 20g20g fresh flat-leaf parsley
- 5g5g fresh oregano
- 2 cloves2 cloves garlic
- 0.5 tsp0.5 tsp dried chilli flakes
- 1 tsp1 tsp honey
- 0.25 tsp0.25 tsp fine sea salt
- 60g60g watercress
- 120g120g cherry tomatoes
- 1 tbsp1 tbsp olive oil
- 1 tsp1 tsp lemon juice
- crusty bread
