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?

 

Ingredients

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

 

Method

  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.

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Kate Gibbs