A Japanese-inspired steak dinner served with a sauce akin to teriyaki – ready in just 25 minutes.
Ingredients
- 2 teaspoons caster sugar
- 1 1/2 teaspoons mirin
- 1 1/2 teaspoons sake
- 1/2 cup red miso paste or white miso paste
- 1 cup (250ml) reduced-salt soy sauce
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon fresh ginger, peeled, finely grated
- 2 teaspoons sesame oil
- 500g Coles Australian Beef Fillet Steak, cut into 4 x 125g pieces
- Olive oil, for brushing
- 4 x 90g eggplant, halved lengthways
- 2 spring onions, thinly sliced
Method
- Step 1Preheat a barbecue on medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1 1/2 tbs of water to a simmer over medium heat, whisking to dissolve the sugar. Stir in the miso, reduce heat to low, and simmer for 2 mins or until the miso sauce has thickened slightly.
- Step 2In a small baking dish, whisk the soy sauce, lemon juice, ginger, and sesame oil to blend. Set the soy-ginger sauce aside.
- Step 3Season the beef fillets with salt and pepper. Lightly coat the fillets with olive oil. Barbecue for 3 mins each side or until fillets are caramelised on the outside and reach an internal temperature of 50C. Immediately transfer the fillets to the baking dish with the soy-ginger sauce, turning occasionally to coat.
- Step 4Meanwhile, coat eggplant halves with olive oil. Barbecue, skin-side down, for 8 mins or until the skins are heavily charred. Turn the eggplant halves over and grill for 4 mins or until grill marks form and the flesh is very tender.
- Step 5Transfer eggplant halves to a platter or four dinner plates and brush generously with miso sauce. Remove the fillets from the soy-ginger sauce. Slice the fillets and arrange around the eggplants halves. Serve with spring onions sprinkled over top and the soy-ginger sauce as a dip for the beef and eggplant.
- High protein
- Low carb
- Lower gi
Nutrition
2070 kj
Energy
19g
Fat Total
4g
Saturated Fat
6g
Fibre
50g
Protein
28g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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