Miso And Ginger Rare Beef Salad

GF | DF | SERVES: 2 | PREP: 10 mins + overnight marinade | COOK: 15 mins

INGREDIENTS

Miso Marinated Steak

350g scotch fillet steak

⅓ cup Peko Peko Miso Ginger Dressing

½ tsp sesame oil

2 garlic cloves, minced

Dressing

¼ cup Peko Peko Miso Ginger Dressing

¼ cup quality mayonnaise

⅛ cup lime juice

Salt and pepper to taste

Chilli flakes, optional

Salad

2 Lebanese cucumber, sliced into 5mm rounds

10 cherry tomato, halved (or a cup of mixed chopped tomato)

½ bunch mint, roughly chopped

1/4 red onion, finely sliced

1/4 cup broccoli sprouts or microgreens

2 tsp red wine vinegar

2 tsp grapeseed oil

1 Tbsp black sesame

2 Tbsp crispy shallots

TO PREPARE

Preheat oven 275°C on full grill

1. Mix marinade ingredients then pour over the steak in a small dish and roll the steak to coat. Cover and refrigerate overnight.
2. Bring beef out of the refrigerator 30 minutes prior to cooking to bring it to room temperature.
3. Meanwhile, prepare salad ingredients and toss to combine. Set aside.
4. Prepare the dressing by whisking ingredients together in a small bowl. Set aside.
5. Lay steak on a lined baking tray and cook on the middle shelf in the oven under the grill for approx 6 minutes each side (medium rare internal temperature is 54°C). 
6. Remove the steak to a plate, covered loosely with foil and rest for five minutes prior to slicing it thinly across the grain.
7. Lay salad across a small platter, top with sliced steak and drizzle with dressing.
8. Finish with sesame and shallots. Serve to the table with extra dressing on the side.

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COOKS NOTES

• This dish would work well with chicken or even duck breast. 
• Achieve your ideal steak cook by noting the internal temperature chart below and checking the steak with a meat thermometer during the cook.