ginger and miso marinated flank steak
with charred broccolini
- 2 tablespoons finely grated ginger
- 3 cloves garlic, crushed
- 2 tablespoons white miso paste
- 2 tablespoons sesame oil
- 600g flank steak
- 2 bunches broccolini, trimmed
- 2 teaspoons black sesame seeds, toasted
- pickled ginger, to serve
TAHINI MISO DRESSING
- 2 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon rice wine vinegar
- ⅓ cup (80ml) water
- Place the ginger, garlic, miso and half the oil in a large zip-lock plastic bag. Add the steak and massage to rub in the marinade. Place in the refrigerator to marinate for 2 hours.
- To make the tahini miso dressing, place the miso, tahini, vinegar and water in a small bowl and whisk to combine. Set aside.
- Preheat a chargrill pan or barbecue over high heat. Place the broccolini and remaining oil in a large bowl and toss to combine. Cook the broccolini, turning halfway, for 4–5 minutes or until tender. Set aside.
- Add the beef to the pan and cook for 2–3 minutes each side for medium or until cooked to your liking. Remove and set aside for 6 minutes to rest.
- Slice the beef, drizzle with the dressing and top with the sesame seeds. Serve with the broccolini and pickled ginger. Serves 4
© DONNA HAY GROUP
