
beef
Miso-Glazed Australian Ribeye Steak with Pomegranate and Walnut Salsa
Serves
4
Prep Time
10
Cook Time
10
To view the recipe video, click here |
Ingredients
For the Meat: | |
1kg | Australian Beef Ribeye |
½ cup/150g | Miso Paste |
2 packed tbsp | Light brown sugar |
3 tbsp | Unsalted Butter |
2 tbsp | Sunflower Oil |
Salt and Pepper, to taste | |
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 |
Method
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. |