Seared striploin with scorched broccolini and miso butter
Recipe | October 6, 2020
Photo by Jason Loucas
This is a very simple grilled steak and greens meal that’s given extra dimension by pairing it with miso butter. Adding miso to the butter brings a beautiful roundness to the flavour profile and works especially well against the caramelised notes of the seared steak. You can make this butter ahead of time and store it in the fridge or freezer.
Bringing your steaks to room temperature results in a more even cook – allow at least an hour out of the fridge. The cooking time itself will vary according to the thickness of your steaks – the times given here are for a 2cm (1 in) thick steak, cooked to medium-rare. If you prefer medium, you can either allow more time on each side, or transfer to a hot oven for another minute or two. See our tips below for achieving a lovely crust and even seasoning on your steaks.
PREP TIME 10 minutes
COOK TIME 30 minutes (plus resting)
For the miso butter 150g (1 ⅓ sticks) softened butter 2 tbsp white miso 1 tbsp finely grated ginger 3 tsp rice vinegar 1 garlic clove, crushed 1 lime, rind finely grated, plus juice of ½ lime
For the steak and vegetables 4 x 200g (7oz) Westholme striploin / sirloin / New York strip steaks, at room temperature 3 bunches broccolini, trimmed 1 tbsp sesame oil 1 tbsp soy sauce 2 tbsp vegetable oil 3 tsp sesame seeds 3 spring onions / green onions, trimmed and cut into rough 10cm (4 in) lengths, plus extra, thinly slice, to serve sea salt togarashi, optional, for seasoning brown rice or sushi rice, to serve
To make the miso butter, beat ingredients in a small bowl until smooth and combined. Season to taste and set aside.
Preheat oven to 200C (390F). Spread broccolini on a baking tray lined with baking paper, drizzle with sesame oil, soy sauce and half the vegetable oil, season to taste and scatter with sesame seeds. Roast for 6-8 minutes, adding spring onion to the tray in the last couple of minutes of cooking, until broccolini and spring onion are tender.
Meanwhile, pat each side of the steak dry with paper towels, season with sea salt and togarashi to taste. Heat remaining vegetable oil in a large frypan over medium-high heat, add steaks and cook for 3-4 minutes until well browned. Turn and brown remaining side. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
Return the pan to heat, add miso butter and swirl until melted.
To serve, slice steak thinly against the grain and arrange on a platter with roasted broccolini and spring onion. Spoon over miso butter, scatter with sliced spring onion and serve with rice if desired.
The key to developing a well-browned crust on the steak lies in creating a dry surface, so make sure you pat the steak dry with paper towels.
Another method of creating a dry surface – while also adding depth of flavour – is dry-brining, which is simply a case of seasoning your steak generously with fine salt at least 45 minutes before cooking.
You can also dry-brine for a couple of days, allowing the seasoning to more deeply penetrate through the steak. Refrigerate the steaks on a wire rack, uncovered, after salting to dry out.
If you don’t pre-salt your steak, simply season immediately before cooking.