Steak with Miso Butter and Japanese Slaw

Serves 2

Time 30 minutes

Ingredients

2 x 160-180g piece of oyster blade steak

1 tbsp extra virgin olive oil

1 tbsp finely chopped chives 

Miso butter

100g butter, softened 

2 tbsp white miso paste 

Sea salt and black pepper 

Japanese slaw

2 cups finely shredded kale leaves 

2 cups finely sliced red cabbage 

3 Asian/green shallots, finely sliced lengthways 

1 small radish, julienned 

1 green apple, julienned

Dressing

2 tbsp tahini 

2 tsp soy sauce 

1-2 tbsp water 

1 tbsp maple syrup

1 tsp sesame oil

Method

Take the steak out of the fridge 30-60 minutes prior to cooking to allow it to come to room temperature. 

To make the miso butter, whisk the butter and white miso paste until smooth. Taste it and check for seasoning, as not all white miso has the same amount of sodium - some more, some less. If required, season with salt and pepper, then set aside. 

Add the slaw ingredients to a large bowl, toss, and set aside. Whisk together the dressing ingredients and set aside until ready to serve. 

To cook the steak, heat a large griddle pan over high heat, drizzle with extra virgin olive oil, then sear the steak for 3-4 minutes on each side, depending on how you prefer your steak cooked.

Once the steak is cooked, transfer it to a plate and add 1 tbsp of miso butter on top of each steak. Rest the meat for 4 minutes and let the miso butter melt over the steak.

Whilst it rests, toss the salad with some of the dressing, and add more dressing as you wish. 

Plate the steaks and garnish with chopped chives. Serve with Japanese slaw.