Miso Steak

with Edamame Salad

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low-carb
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low-carb
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Instructions

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1 Coat steaks

Add the miso paste to a plate and turn the steaks in it until fully coated. Set the steaks aside for 20-30 min. This will allow them to marinate and reach room temperature.

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2 Prep salad

Meanwhile, peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Trim and finely slice the spring onion. Rinse the edamame beans. Finely slice the radishes. Finely chop the coriander. Place the carrot, spring onion, edamame beans, radishes and coriander in a bowl and give everything a good mix up.

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3 Mix dressing

Juice the limes into a bowl or jar. Add the olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing.

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4 Fry steaks

Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, slice them finely. Dress the salad and serve it alongside the sliced steak. Garnish with sesame seeds.

Tips for fussy eaters

Serve with noodles or rice.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and is most commonly used in soups.

Cooking Time: 15 min

Cals 462 · Prot 47.4 · Carbs 17.2 · Fat 23.2

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Miso paste 30.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Salad

Carrot 2.00 Pieces
Spring onion 50.00 Grams
Shelled edamame 80.00 Grams
Red radish 100.00 Grams
Fresh coriander 20.00 Grams
Sesame seeds 10.00 Grams

Dressing

Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and is most commonly used in soups.

Cooking Time: 15 min

Cals 462 · Prot 47.4 · Carbs 17.2 · Fat 23.2

Instructions

photo

1 Coat steaks

Add the miso paste to a plate and turn the steaks in it until fully coated. Set the steaks aside for 20-30 min. This will allow them to marinate and reach room temperature.

photo

2 Prep salad

Meanwhile, peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Trim and finely slice the spring onion. Rinse the edamame beans. Finely slice the radishes. Finely chop the coriander. Place the carrot, spring onion, edamame beans, radishes and coriander in a bowl and give everything a good mix up.

photo

3 Mix dressing

Juice the limes into a bowl or jar. Add the olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing.

photo

4 Fry steaks

Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, slice them finely. Dress the salad and serve it alongside the sliced steak. Garnish with sesame seeds.

Tips for fussy eaters

Serve with noodles or rice.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Miso paste 30.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Salad

Carrot 2.00 Pieces
Spring onion 50.00 Grams
Shelled edamame 80.00 Grams
Red radish 100.00 Grams
Fresh coriander 20.00 Grams
Sesame seeds 10.00 Grams

Dressing

Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp
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