Miso Glazed Steak Bowls Recipe

For the miso glaze

1 tsp miso paste

1 tsp honey

1 tbsp soy sauce

1 tsp garlic paste

1 tsp sesame oil

For the crunchy coriander salad

1 cup roughly chopped coriander (cilantro)

¼ cup cucumber, thinly sliced

¼ cup radishes, thinly sliced

¼ cup cherry tomatoes, halved

1 tbsp lemon juice, plus ½ tsp finely grated lemon zest

1 tbsp soy sauce or shoyu

1 tbsp extra virgin olive oil

1 tsp rice vinegar

1 tsp honey

½ tsp garlic paste

To serve

1 cup cooked Japanese or sushi rice

1 spring onion (scallion), finely sliced

lemon wedge

• Combine the miso paste, honey, soy sauce, garlic paste and sesame oil in a small bowl. Stir until smooth, then set aside.
• For the salad dressing, whisk together the lemon juice and zest, soy sauce, olive oil, rice vinegar, honey, garlic paste and Marion’s Kitchen Crispy Chilli Oil. Add the coriander, cucumber, radish and cherry tomatoes, then toss until well coated. Set aside.
• Heat a frying pan over high heat. Add the steak and sear for 2-3 minutes on each side, or until deeply golden. Reduce the heat to medium, then pour in the miso glaze. Turn the steak every 30 seconds and spoon the bubbling glaze over the top until glossy, caramelised and cooked to your liking.
• Add the cooked rice to a serving bowl, then arrange the crunchy coriander salad alongside. Slice the steak against the grain and place it over the rice. Spoon over the remaining miso glaze, then finish with spring onion, a squeeze of lemon and a generous spoonful of Marion’s Kitchen Garlic Chilli Crisp. If using an oven, bake the rice paper bagels on a lined tray at 200°C fan-forced for 14-16 minutes, turning halfway through, until golden and crisp.