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Miso-Glazed Australian Ribeye Steak with Pomegranate and Walnut Salsa

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For the meat:
1kg Australian Ribeye
½ cup/150g Miso paste, mixed with water to make a paste
2 packed tbsp Light brown sugar
3 tbsp Unsalted butter
2 tbsp Sunflower oil
For the salsa:
150g Pomegranate seeds
70g Walnuts, toasted and coarsely chopped
2 tsp Pomegranate molasses
1 tbsp Olive oil
2 tsp apple cider vinegar
20g parsley, finely chopped


1 Sprinkle salt and pepper over the meat. Rub olive oil on both sides of the meat and then dab with the miso paste. Place the meat in a heated pan; cook for 3-5 minutes on each side. Then, butter-baste the meat for a couple of minutes, remove from heat and allow to rest for 5-6 minutes.
2 In a bowl, add all the ingredients for the salsa. Mix well together to combine.
3 Serve at once, with the salsa spooned on top or alongside the meat.