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Miso-glazed Australian ribeye steak with pomegranate and walnut salsa
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Miso-glazed Australian ribeye steak with pomegranate and walnut salsa

Serves

4

Prep Time

10

Cook Time

10

Ingredients

For the Meat:

1kg Australian Beef Ribeye

½ cup/150g Miso Paste

2 packed tbsp Light brown sugar

3 tbsp Unsalted Butter

2 tbsp Sunflower Oil

Salt and Pepper, to taste

For the salsa:

150g Pomegranate Seeds

70g Walnuts, toasted and coarsely chopped

2 tsp Pomegranate Molasses

1 tbsp Olive Oil

2 tsp Apple Cider Vinegar

20g Parsley, finely chopped

Method

  • Sprinkle salt and pepper over the meat. Rub olive oil on both sides of the meat and then dab with the miso paste. Place the meat in a heated pan; cook for 3-5 minutes on each side. Then, butter-baste the meat for a couple of minutes, remove from heat and allow to rest for 5-6 minutes.
  • In a bowl, add all the ingredients for the salsa. Mix well together to combine.
  • Serve at once, with the salsa spooned on top or alongside the meat.
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