Steak with mushroom miso sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 tablespoon mirin

1 teaspoon sesame oil

3 tablespoons mushroom or regular soy sauce

2 tablespoons sunflower oil

4 x 200g rump steaks

2 bunches thin asparagus, trimmed

120g mixed mushrooms (such as shiitake and enoki)

1/2 teaspoon caster sugar

1 cup (250ml) chicken stock

1 1/2 tablespoons white (shiro) miso paste

2 tablespoons thickened cream

2 tablespoons snipped chives

Directions

Combine mirin, sesame oil, 2 tablespoons soy and 1 tablespoon sunflower oil in a bowl. Brush over steak and asparagus, then set aside while you make the sauce.

Heat remaining sunflower oil in a frypan over medium-high heat. Add mushrooms and soften for 1-2 minutes. Stir in sugar, stock, miso, cream and remaining soy, bring to the boil, then cook over low heat for 1-2 minutes until sauce is thickened slightly. Keep warm.

Heat a chargrill pan over high heat. Cook steaks for 2-3 minutes on each side for medium-rare, or until done to your liking. Place on a plate and leave to rest, covered loosely with foil. Cook asparagus, turning, for 1-2 minutes, until just tender and lightly charred.

Slice steak on an angle and place on plates with asparagus. Top steak with sauce and garnish with chives.

Nutrition

• Calories: 480.63
• Total Fat: 26 g
• Saturated Fat: 8 g
• Cholesterol: 135 mg
• Sodium: 704.05 mg
• Total Carbohydrate: 16 g
• Total Sugars: 12 g
• Protein: 44 g