Gastronomixs

Poached flank steak with miso and wakame

Creation by Guus Vredenburg, Food Thing!, Almere, the Netherlands.

Poached flank steak with miso and wakame

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Ingredients

2

l

water

5

g

wakame

10

g

shiitake mushrooms

3

g

salt

50

g

miso paste

800

g

flank steak

Preparation method

  • Bring the water to the boil and add the wakame, the shiitake mushrooms, and the salt.
  • Steep for about eight minutes and then strain through a sieve.
  • Finely chop the wakame and shiitake mushrooms and set aside.
  • Trim the flank steak.
  • Place the meat in the cooking liquid at 70°C.
  • Cook the meat until it reaches a core temperature of 56°C.
  • Remove the meat from the liquid and leave to cool.
  • Rub the miso paste onto the cooked meat and press into the chopped wakame and shiitake mushrooms.
  • Serve the steak cut across the grain with the cooking liquid or lightly thicken the cooking liquid with olive oil.

Serving suggestions

  • Serve with creamy truffle purée, or a roasted onion or potato purée.
  • Crisp items are a perfect accompaniment to this dish, such as sesame seed cookie or finely sliced dried vegetables.

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