21-Day Aged Sirloin Steak With Shichimi Togarashi Sauce & Loaded Fries
Give classic steak a Japanese twist. You'll sizzle your steak till perfectly done before smothering it in a shichimi togarashi and miso sauce for extra umami. Serve with loaded fried and sesame spinach. Perfect.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water, Butter, Flour, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Boil a full kettle
Trim, then slice your spring onion[s]
Combine your mayo and sriracha (can't handle the heat? Go easy!) in a bowl – this is your sriracha mayo
Add your miso to a jug with your mirin, Chinese rice wine and 250ml [325ml] [425ml] boiled water and stir it all together – this is your miso stock
Heat a large, wide-based pan (preferably non-stick) over a high heat
Pat your sirloin steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt and pepper on both sides
Once very hot, add the sirloin steak[s] to the pan, for rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side
Once the steak is cooked, transfer to a plate to rest
Return the pan to a medium heat with a knob of butter
Once hot, add your shichimi togarashi and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant
Once fragrant, add your miso stock with a generous grind of black pepper and a pinch of sugar and cook for 4-5 min or until the sauce has thickened – this is your shichimi togarashi miso sauce
While the sauce thickens, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt
Drain the wilted spinach and squeeze any excess water out with the back of a spoon
Add the wilted spinach to a bowl with your toasted sesame oil and mix it all together – this is your sesame spinach
Slice the rested steak[s] finely on a clean board
Tip: Add any resting juices to the shichimi togarashi miso sauce
Serve the sliced steak with the chips and sesame spinach to the side
Drizzle the sriracha mayo over the chips and garnish with the sliced spring onion and your black sesame seeds
Pour the shichimi togarashi miso sauce over the steak
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, mollusc, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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