Miso Chilli Porterhouse Steak with Sesame Sweet Potatoes & Asian Lettuce Mix
  • Prep time: 25 minutes
  • Calories: 573
In this Asian twist on steak and chips, you cook your steak with a chilli miso baste and sesame-flecked sweet potatoes. You can control the chilli heat by adding more or less Miso Chilli Sauce to your taste, be game, you might surprise yourself!
  • 450 g of Sweet Potato (Small)
  • 2 Tsp of White Sesame Seeds
  • 2 Tbsp of Miso chilli Steak Sauce
  • 350 g of Porterhouse Steak (Thick-Cut)
  • 1 of Green chilli
  • 1 of Lemon
  • 1 75g Pack of Asian Lettuce Mix

Cook Sweet Potato:

Preheat oven to 200°C. Cut sweet 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 sesame seeds and bake in the oven for 20 minutes.

Marinate Steak:

Zest lemon and cut into quarters. In a small bowl, combine miso chilli steak sauce and the juice from 14 of the lemon, mixing well. Add 12 the marinade to the beef, coat well and set aside to marinate for 10 minutes.

Cook Steak:

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.

Slice Steak:

Thinly slice chilli (de-seeding if you want less heat). Slice steak to your desired thickness.

Prepare Salad:

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

You Plate It:

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