Steak and Miso Lime Butter

Name: Steak and Miso Lime Butter with Honey Roasted Corn and Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 21 Day Aged British Sirloin Steaks; 60 Unsalted Butter; 450 Potatoes; 2 Corn on the Cob; 15 Honey; 1 Lime; 1 Spring Onion; 15 Miso Paste

with Honey Roasted Corn and Potato Wedges

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Nothing quite beats a sirloin steak pan-fried to perfection and paired with sides that accentuate its delicious rich flavour, and that’s how we know we have a winner with this recipe. To get the perfect steak, slice against the grain when cutting. Check the direction of the muscle fibres and cut against these for a steak that is tender and easy to chew.

Allergens:

Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

21 Day Aged British Sirloin Steaks

Unsalted Butter

450

Potatoes

Corn on the Cob

Honey

Lime

Spring Onion

Miso Paste

(Contains: Soya)

Nutritional information

Energy (kcal)874 kcal

Energy (kJ)3657 kJ

Fat48 g

of which saturates25 g

Carbohydrate67 g

of which sugars15 g

Protein47 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Zester

•Bowl

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C and take the steaks and the butter out of your fridge. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the potato wedges on a large baking tray in a single layer. Drizzle with oil, then 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 potatoes nicely spread out.

Meanwhile, half the corn on the cobs by running a knife firmly around the middle then snapping in half with your hands. Pop the sweetcorn onto a baking tray, drizzle with oil and the honey and season with salt and pepper. Toss to coat then roast on the middle shelf of your oven until golden brown and the corn is tender, 20-25 mins, turning at the same time that you turn the wedges.

Whilst everything cooks, zest and halve the lime. Trim the spring onions then slice thinly.

Pop the butter, miso paste, lime zest and a squeeze of lime juice into a small bowl and mix together with a fork until evenly combined.

About 10 minutes before the potatoes and corn are done, heat a drizzle of oil in a frying pan on high heat. 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 for another 1-2 mins on each side for medium rare. 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.

Once the steaks are cooked, divide between plates and top with the miso lime butter so it melts. Leave to rest for a couple of minutes and serve with the wedges and corn. Scatter over the spring onion. Serve with a lime wedge, Enjoy!