Miso Steak with Thai Chilli-Garlic Salsa and Bok Choy
There is nothing quite like a good steak but the old mashed potato or chip combo can get a little boring. This is my fresh and light steak dish, with Asian inspired flavours, that you will have on the table in no time.
Miso Steak with Thai Chilli-Garlic Salsa and Bok Choy
SERVES: 2
READY IN: 25 mins
DIETARY: GF | DF
Ingredients:
2 steaks of your choice
2 tbsp miso paste
1 tbsp sesame or olive oil
2 bulbs bok choy, cut in half lengthways
1 clove garlic, minced or grated
2 tbsp water
2 tsp soy sauce or tamari
Salsa
14 cherry tomatoes, cut into quarters
1 red shallot (or ¼ small red onion), finely sliced
½ cup packed fresh coriander and/or mint leaves
1 clove garlic, minced or grated
1 red chilli, seeded if desired and finely diced
2 tsp fish sauce
juice of 1 lime
wedges of fresh lime
sesame seeds
Method:
Combine the salsa ingredients in a small bowl and set aside.
Using a basting brush, coat the steaks with the miso paste.
Heat the oil in a non-stick pan or skillet over medium to high heat. Place the steaks in the hot pan and cook to your preference. Remove from the pan and sit on a chopping board to rest.
Return the pan to a medium to high heat. Add the garlic and quickly saute for 30 seconds before adding the bok choy, cut side down. Saute for 3 minutes until the bok choy starts to brown on the bottom (add more oil if needed). Add the water to the pan and cover with a lid for 3 minutes to steam. Remove the lid and continue to cook until the bok choy is tender and the water has evaporated. Drizzle with the soy sauce and toss the bok choy to coat evenly.
Thinly slice the steaks with a sharp knife and transfer to two serving plates along with the bok choy. Spoon the salsa over the top of the steak and enjoy!
TIP:
The salsa will work with most soft herbs so you can use up whatever you have on hand i.e. basil, dill, flat leaf parsley.