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Miso Steak - Grilled Bavette Steak

Grilled steak with delicious miso caramelized onions
Course Dinner, Main Course
Cuisine Australian, Fusion, Irish
Keyword bavette steak, colcannon, miso onions, miso steak
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 1055kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • 2 frying pan
  • saucepan
  • 2 wooden spoon
  • potato ricer
  • BBQ

Ingredients

  • 800 g bavette Flap, Skirt/Hangar Steak
  • 1 tbsp olive oil
  • salt

Onions

  • 4 brown onions
  • 1 tbsp oil
  • 30 g butter
  • 40 g white miso
  • 2 tbsp mirin
  • 50 ml water
  • 2 tbsp maple syrup

Colcannon

  • 1 kg russet potatoes
  • 2 spring onions
  • 100 g kale
  • 175 g butter
  • 1 tbsp oil
  • salt
  • ½ tsp dried herbs
  • 2 cloves garlic - crushed
Metric - US Customary

Instructions

Onions

  • Peel and slice the onions
  • Cook on low-medium heat with oil & butter for 20-25 minutes, stirring regularly
  • Whisk miso, mirin, water & maple syrup together and pour into onion pan and cook for a further 2 minutes

Colcannon

  • Peel and chop potatoes into even sized pieces
  • Boil for approx. 20 minutes or until they are fork tender in salted water
  • Pick kale, chop kale & spring onions
  • Fry kale & onions with garlic & herbs in 75g butter and 1 tbsp olive oil until softened approx. 4-5 minutes
  • Season as necessary
  • Once potatoes are cooked, drain and allow to steam dry for a minute
  • Mash using a potato ricer to get rid of any lumps and add in 100g chopped butter stirring gently to combine *see tips*
  • Fold in kale mixture and serve

Steak

  • Remove the steak from the fridge 30 minutes prior to cooking and add oil and season generously
  • Cook on BBQ @ 300c for 4-5 minutes per side or until internal temperature is 48-50c for MR
  • Remove from the grill, place on a wire rack *see tips* and allow to rest for 10 minutes before slicing

Notes

Tips/Tricks

  • don’t overwork your potatoes when folding the butter in, the more you mix the potatoes the more starch you release giving you a gummy texture
  • resting your meat is just as important as cooking it t the correct temperature – this allows the juices to redistribute
  • rest your meat on a wire rack to allow air to circulate

Nutrition

Calories: 1055kcal | Carbohydrates: 72g | Protein: 52g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1057mg | Potassium: 2097mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4409IU | Vitamin C: 54mg | Calcium: 179mg | Iron: 6mg