Miso Chilli Steak with Sesame Wedges & Asian Lettuce Mix

Preheat oven to 200°C. Wash and cut sweet potato and red potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over white sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lemon and cut into quarters. Pat the porterhouse steak dry with a paper towel. In a small bowl, combine miso chilli steak sauce and juice from ¹⁄₄ of the lemon, mixing well. Add half the marinade to the beef, coat and set aside for 10 minutes.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Thinly slice green chilli (de-seeding if you want less heat). Slice steak as thick or thin as desired.

Combine Asian lettuce mix with lemon zest and green chilli, a squeeze of lemon juice and 1 tbsp olive oil.

Tip! Add the green chilli to your taste and reserve a little for garnish. Use extra virgin olive oil if you have it.

Divide wedges and salad between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with reserved sliced chilli and lemon wedge. Enjoy!

Preheat oven to 200°C. Wash and cut sweet potato and red potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over white sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lemon and cut into quarters. Pat the porterhouse steak dry with a paper towel. In a small bowl, combine miso chilli steak sauce and juice from ¹⁄₄ of the lemon, mixing well. Add half the marinade to the beef, coat and set aside for 10 minutes.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Thinly slice green chilli (de-seeding if you want less heat). Slice steak as thick or thin as desired.

Combine Asian lettuce mix with lemon zest and green chilli, a squeeze of lemon juice and 1 tbsp olive oil.

Tip! Add the green chilli to your taste and reserve a little for garnish. Use extra virgin olive oil if you have it.

Divide wedges and salad between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with reserved sliced chilli and lemon wedge. Enjoy!