Miso marinated Venison steak with wilted greens, soy and ginger
Servings:
2 people
Miso is the fermented soy bean paste found all over Japan. It has an incredible effect on meats not only tenderising them but adding extra umami savoury lushness to the dish. This, we think, is a great way to enjoy venison as an easy, flavoursome dinner for two.
Ingredients
For the steaks
- 2 haunch of venison steaks
- 15 g miso paste
- 30 g water
- 1 tbsp Chinese five spice powder
To finish the dish
- 1 lime
- 2 tsp sunflower oil
- 2 tbsp light soy sauce
- 3 cm ginger
- 2 cloves garlic
- 3 spring onions, sliced
- 2 handfuls greens (pak choi / choi sum / even spinach or young kale)
- 1 sprig fresh coriander
- 1 red chilli, chopped
- a pinch toasted sesame seeds
Instructions
For the steaks
- Season the haunch steaks with a little five spice and salt and pepper. Mix the miso with the water in a mixing bowl and add the steaks, making sure they get well coated in the marinade. Leave this for at least 20 minutes, but you can marinate the day before if you like.
To finish the dish
- Slice and shred your ginger and slice your garlic cloves as thinly as you can.
- Place a good pan on the stove on a moderate heat for a couple of minutes.
- Remove the steaks from the marinade and pat them dry with some kitchen roll. Then rub them with the sunflower oil.
- Now, turn up the cooking temperature to nearly full heat and sear the steaks in the pan for 1 minute each side, and one minute on each edge too. Set them aside on a warm plate to rest and turn the heat on the pan right down to low.
- Scatter half the spring onions, most of the ginger and all of the garlic into the pan, moving them around a bit. Add a little water and pop in the greens to wilt. Cover the pan with a lid to help the greens cook down a little – should probably take about 3 or 4 minutes depending on what greens you have opted for. Remove the lid and add the soy sauce and the juice of the lime.
- Turn off the heat and add the steaks to the pan along with any juices from the steaks. This will help them warm up a little and retain all the flavour from the cooking juices.
- Arrange the greens on a couple of warmed plates, slice the steak on an angle and place on top of the wilted greens. Spoon over the juices from the pan, scatter over some coriander, toasted sesame seeds and the remaining spring onion, ginger and chilli.
Recipe Notes
Marinating your steaks in Miso is a neat trick - it works really well for blue steak if you like things really rare or even for some carpaccio if thats the kind of thing you like. It adds that extra dimension of flavour with almost no extra effort.
Miso is the fermented soy bean paste found all over Japan. It has an incredible effect on meats not only tenderising them but adding extra umami savoury lushness to the dish. This, we think, is a great way to enjoy venison as an easy, flavoursome dinner for two.
Ingredients
For the steaks
- 2 haunch of venison steaks
- 15 g miso paste
- 30 g water
- 1 tbsp Chinese five spice powder
To finish the dish
- 1 lime
- 2 tsp sunflower oil
- 2 tbsp light soy sauce
- 3 cm ginger
- 2 cloves garlic
- 3 spring onions, sliced
- 2 handfuls greens (pak choi / choi sum / even spinach or young kale)
- 1 sprig fresh coriander
- 1 red chilli, chopped
- a pinch toasted sesame seeds
Instructions
For the steaks
- Season the haunch steaks with a little five spice and salt and pepper. Mix the miso with the water in a mixing bowl and add the steaks, making sure they get well coated in the marinade. Leave this for at least 20 minutes, but you can marinate the day before if you like.
To finish the dish
- Slice and shred your ginger and slice your garlic cloves as thinly as you can.
- Place a good pan on the stove on a moderate heat for a couple of minutes.
- Remove the steaks from the marinade and pat them dry with some kitchen roll. Then rub them with the sunflower oil.
- Now, turn up the cooking temperature to nearly full heat and sear the steaks in the pan for 1 minute each side, and one minute on each edge too. Set them aside on a warm plate to rest and turn the heat on the pan right down to low.
- Scatter half the spring onions, most of the ginger and all of the garlic into the pan, moving them around a bit. Add a little water and pop in the greens to wilt. Cover the pan with a lid to help the greens cook down a little – should probably take about 3 or 4 minutes depending on what greens you have opted for. Remove the lid and add the soy sauce and the juice of the lime.
- Turn off the heat and add the steaks to the pan along with any juices from the steaks. This will help them warm up a little and retain all the flavour from the cooking juices.
- Arrange the greens on a couple of warmed plates, slice the steak on an angle and place on top of the wilted greens. Spoon over the juices from the pan, scatter over some coriander, toasted sesame seeds and the remaining spring onion, ginger and chilli.
Recipe Notes
Marinating your steaks in Miso is a neat trick - it works really well for blue steak if you like things really rare or even for some carpaccio if thats the kind of thing you like. It adds that extra dimension of flavour with almost no extra effort.
