Miso marinated flat iron steak with soba noodles and yuzu koshu

Miso marinated flat iron steak with soba noodles and yuzu koshu


Serves: 4

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?



Blue Triangle 300g dried green tea soba noodles or plain soba
Blue Triangle 1 tsp sesame oil, plus extra
Blue Triangle 1/4 cup sesame seeds, plus extra
Blue Triangle 1/2 bunch coriander, roots and stalks finely chopped, leaves torn
Blue Triangle 550g Cape Grim flat iron / oyster blade steak
Blue Triangle 1/4 cup white or red miso
Blue Triangle 1/4 tsp yuzu koshu, or to taste
Blue Triangle 2 tsp sake
Blue Triangle 2 tsp mirin
Blue Triangle 1 tsp extra virgin olive oil
Blue Triangle 1 nori sheet, cut into strips
Blue Triangle 3 spring onions, thinly sliced diagonally
Blue Triangle 2 eggs, soft boiled
Blue Triangle soy sauce, to serve (optional)
Blue Triangle 1 birdseye chilli, thinly sliced



  1. For the noodles, cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Place in a bowl with sesame oil, sesame seeds and roots and stalks of coriander, toss to combine and set aside.
  2. For the steak, combine in a bowl the miso, yuzu, sake and mirin and whisk to combine. Rub over steak and let marinate 1 hour in the fridge. Return steak to room temperature. Meanwhile, heat a large frypan over a medium high heat, remove excess miso from steak and drizzle over olive oil to coat completely.
  3. Grill steak in frypan until just golden (about 1 minute), then turn and repeat, being careful not to let it burn. Turn again until each side has cooked 3-4 minutes for medium rare. Set aside on a board to rest 5 minutes. Slice steak thinly.
  4. Divide noodles between individual bowls, top with nori, spring onions and coriander leaves. Peel and halve eggs and top each bowl with ½ an egg. Add one or two drops of sesame oil to each egg and scatter over extra sesame seeds if liked. Offer soy sauce and chilli to serve.


NOTE: You can yuzu koshu, a hot paste made from yuzu citrus, in Asian food stores and good delicatessans.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

Instagram Feed

Restaurants & Retailers

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

The European 161 Spring St Melbourne

The European
161 Spring St

Lakehouse Daylesford

Lakehouse Daylesford

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Our Farmers

Charles Henry Rothwell


John D Bruce

John Bruce 2546

Dallas & Jenny

DJ & JJ House

Paul Saward

Paul Saward

Stephen Pilkington

Stephen Pilkington
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs