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Honey Miso Glazed Sirloin Steak

Honey Miso Glazed Sirloin Steak

with Crispy Wedges and Tenderstem

Street Food
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This Miso Glazed Steak is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:SesameGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sirloin Steak

1 pack(s)

Potato

1 pot(s)

Sesame Seeds

(ContainsSesame)

½ unit(s)

Red Chilli

1 unit(s)

Lime

1 unit(s)

Spring Onion

1 pack(s)

Tenderstem Broccoli ®

1 sachet

Soy Sauce

(ContainsGluten, Soya)

2 sachet

Honey

1 sachet

Miso Paste

(ContainsSoya)

Not included in your delivery

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat24.0 g
of which saturates9.0 g
Carbohydrate60 g
of which sugars15.0 g
Protein49 g
Salt2.99 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Take your steaks out of the fridge so they come up to room temperature. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over half of the sesame seeds and season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the wedges nicely spread out.

2

Halve the chilli lengthways, deseed then finely chop. Halve the lime. Trim the spring onions then slice thinly. Heat a large frying pan over a medium-high heat (no oil!). When hot add the remaining sesame seeds and toast, stirring, until golden, 2-3 minutes TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds into a small bowl but don't wash up the pan!

3

When the wedges have 10 mins left, pop the Tenderstem broccoli on a baking tray and drizzle over some oil. Season with salt and pepper and roast on the middle shelf of your oven until softened and starting to char, 10-12 mins. Return the pan you toasted the sesame seeds in, to high heat. When hot, add the lime halves cut side down and cook until golden and charred, 3-4 mins, check during cooking. Remove from the pan. Wipe out the pan and return to the heat with a drizzle of oil.

4

Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook the steak for another 1-2 mins on each side for medium rare. Rest the steaks on a chopping board loosely covered with tin foil. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked.

5

Whilst the steak cooks, put the soy sauce, honey, miso and sugar (see ingredients for amount) into a bowl and add half the toasted sesame seeds. Mix well. Once the steak is out of the pan, add the miso mix to the pan, stir together and cook until thickened and bubbling, 2-3 mins. Remove from the heat. Add the steak back to the pan along with any resting juices and coat in the glaze.

6

Share the broccoli between your plates. Pop your glazed steak on top of the broccoli. Serve the wedges alongside. Drizzle over any remaining glaze. Sprinkle over the toasted sesame seeds, red chilli and sliced spring onion. Serve the charred lime on the side for squeezing over. Enjoy!