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
  1. 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.
  2. To make the tahini miso dressing, place the miso, tahini, vinegar and water in a small bowl and whisk to combine. Set aside.
  3. 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. 
  4. 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. 
  5. Slice the beef, drizzle with the dressing and top with the sesame seeds. Serve with the broccolini and pickled ginger. Serves 4
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