Miso-marinated spider steak

Ingredients

• 800 g trimmed beef spider steak
• 120 g Saikyo sweet white miso paste
• 4 tbsp authentic Japanese hon-mirin
• 3 tbsp dry Japanese ryorishu cooking sake
• 2 tbsp Japanese koikuchi dark soy sauce
• 1 tbsp unrefined brown cane sugar
• 1 tbsp freshly grated ginger
• 2 cloves purple garlic clove
• 2 tbsp refined high-oleic sunflower oil
• 1 tbsp unsalted toasted white sesame seeds
• 6 sprigs fresh chives
• 1 pinch Guérande fleur de sel
• 1 pinch cracked Kampot black pepper

Method

1. In a bowl, whisk the sweet white miso paste with the mirin, cooking sake, soy sauce, brown sugar, grated ginger and crushed garlic until you have a smooth, well-combined emulsion.
2. Carefully pat the spider steak dry with paper towels to remove any surface moisture, then place it in a shallow dish.
3. Generously brush all sides of the meat with the miso marinade, cover tightly and refrigerate for at least 4 hours to let the fibers marinate.
4. Take the meat out of the refrigerator about 30 minutes before cooking so it can gently come up to room temperature.
5. Gently scrape and wipe away the excess marinade from the entire surface of the meat using a knife or paper towel, as the sugar and miso would instantly burn under intense heat.
6. Heat a cast-iron or heavy-bottomed skillet over very high heat with the high-oleic sunflower oil until the fat just begins to smoke.
7. Place the spider steak in the very hot skillet to get a vigorous sizzle, then sear for 1 to 2 minutes per side without piercing it to caramelize the juices while keeping it rare inside.
8. Immediately transfer the meat to a warm cutting board, tent loosely with aluminum foil and let rest for 5 minutes so the internal juices can redistribute.
9. Slice the spider steak on a bias, against the grain, into even strips.
10. Arrange the slices on a preheated serving platter, season with fleur de sel and cracked black pepper, then sprinkle with toasted white sesame seeds and finely chopped fresh chives before serving immediately.

Nutrition

Per serving

Energy

353.4 kcal

Protein

42.66 g

Carbohydrate

6.61 g

Fat

16.9 g

Fibre

0.88 g

Calcium

27.98 mg

Iron

0.7 mg

Magnesium

13.6 mg