A different take on the traditional steak, chips and coleslaw.
Miso Beef with Parmesan Vege Chips, Brussels Slaw and Creamy Mustard
A different take on the traditional steak, chips and coleslaw.
Servings: 2
Calories: 542kcal
Ingredients
- 300 g root vegetables (parsnip, swede, kumara, carrot) sliced into chips
- oil spray
- 2 tablespoons grated parmesan
- 2 cups Brussels sprouts thinly sliced
- ½ cup low-fat plain yoghurt
- 1 tablespoon light mayonnaise
- ½ lemon juice of
- 2 teaspoons Dijon mustard
- 2 lean scotch fillet steaks (250g total)
- 2 teaspoons miso paste
- 1 teaspoon mirin (or use ½ teaspoon sugar and a little hot water)
Instructions
- Preheat oven to 200°C/390°F. Line a roasting dish with baking paper and place root vegetables on top. Spray well with oil and shake to coat. Bake in oven for 30 minutes, or until veges are soft and browned. After 25 minutes, add parmesan to veges and mix to coat, before returning to oven for last 10 minutes.
- In a large bowl, combine the yoghurt with mayonnaise, mustard and lemon juice. Add Brussels sprouts and toss to coat.
- Set a pan over a high heat. Spray steaks with oil and add to pan, cooking 2-3 minutes each side, or until cooked to your liking. Mix miso and mirin together and spoon over streaks while still in the pan.
- Serve steaks with vege chips, slaw and creamy mustard yoghurt.
Notes
From: Elliott, Dixie; Forrest, Annette (2018) Meals For One & Two in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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