beef
Miso-Glazed Australian Ribeye Steak with Pomegranate and Walnut Salsa
Serves
4
Prep Time
10
Cook Time
30-45
Ingredients
| 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 |
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. |
