Miso Rump Steak and Teriyaki Chicken

In a medium bowl, mix together the rice vinegar and the sesame oil. Season with salt and pepper. Add the cucumber, coleslaw mix, spring onion and half the sesame seeds to the bowl and leave to marinate.

Place the chicken thighs on a lined baking tray. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Alternatively, cook on the BBQ if you’d prefer.

When the chicken has 10 mins remaining, halve the pak choi lengthways. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the pak choi, cut-side down. Season with salt and pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. Add a splash of water and cover with a lid. Leave to steam for another 3 mins.

Remove from the pan from the heat and cover to keep warm. Set aside the pan for later, no need to clean. 

Season the steaks on both sides with salt and pepper. Reheat the pan used for the pak choi on high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins, then transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Alternatively, cook on the BBQ if you’d prefer.

Meanwhile, once the butter has softened slightly, add it to a bowl and use a fork to mash it together with the miso paste.

Completely coat the cooked steaks in the miso butter. Cover in foil and leave to rest for 5 mins.

Once rested, slice the steak widthways into 1cm thick slices.