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. |
