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Steak with miso-roasted pak choi recipe

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Early spring veg is delicious, make the most of pak choi by seasoning and roasting until sticky and golden. Serve alongside medium-rare steaks with homemade wasabi butter. See method

Serves 2
5 mins to prepare and 15 mins to cook, 5 mins to cool
565 calories / serving

Ingredients

2 pak choi, quartered
1 tbsp olive oil
1 tbsp miso paste
1/2 tbsp lemon juice
1 tsp maple syrup
1½ tsp sesame oil
1 small garlic clove, crushed
1 red chilli, deseeded and finely chopped
125g butter, softened
1 tsp wasabi paste
2 x 175g Tesco Finest sirloin steaks

Perfect with:

Tesco Finest Argentinian Malbec 75Cl
The elegant, fruity notes of this Malbec enhance the gorgeous flavours of this steak supper

Each serving contains

Energy
2345kj
565kcal 28%
Fat
42g 60%
Saturates
17g 87%
Sugars
2g 2%
Salt
2g 33%

of the reference intake
Carbohydrate 5.6g Protein 41.1g Fibre 1.8g

Method

Preheat the oven to gas 6, 220°C, fan 200°C. Put the pak choi on a lined baking tray and drizzle with half the olive oil. Roast for 7 mins until starting to soften.
Meanwhile, mix the miso, lemon juice, maple syrup, sesame oil, garlic and chilli in a small bowl. Remove the pak choi from the oven and brush with the miso mixture. Return to the oven for a further 10 mins until lightly golden and sticky.
Meanwhile, mix the butter and wasabi paste in a small bowl. Heat the remaining olive oil in a large frying pan over a high heat. Season the steaks and fry for 2 mins each side for medium-rare, 3 mins each side for medium. Add the wasabi butter to the pan for the final 1 min of cooking and baste the steaks with the butter. Transfer to a plate and leave to rest for 5 mins.
Serve the steaks with the miso glazed pak choi on the side and the wasabi butter from the pan drizzled over.

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