Gastronomixs

Grilled striploin steak pickled in miso

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Grilled striploin steak pickled in miso

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Ingredients

250

gram

entrecote

50

gram

Korean chili paste

50

gram

sweet chili sauce

20

gram

misopaste (red)

0,2

dl.

mirin

½

 

Lime

Preparation method

  • Boil the mirin until the alcohol evaporates and add the miso paste. Allow it to dissolve au bain-marie while stirring.
  • Add the remaining ingredients.
  • Rub the mixture into the steak and leave to marinate for 24 hours.
  • Grill the steak on the water grill just before serving and cook until done to satisfaction.

Serving suggestions

  • Sliced thinly and served lukewarm with Korean kimchi.
  • Ideal as part of a salad.

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