T-bone steak with miso horseradish glaze and white bean salad
Nutrition Info.(per serve)
2 tablespoons miso
2 tablespoons grated horseradish (we used Delmaine)
4 medium agria potatoes, peeled and quartered
1 tablespoon olive oil
zest and juice of 1 lemon
400g can white beans, rinsed and drained
2 small T-bone steaks, at room temperature
2 cloves garlic
4 spring onions, sliced
1 head broccoli, cut into florets
Total fat 23g
Saturated fat 6g
Dietary fibre 10g
1 In a small bowl, combine miso and horseradish to form a paste.
2 In a saucepan of boiling salted water, cook potatoes until tender. Drain, return to saucepan and mash with ½ of the olive oil. Stir in half of the lemon zest.
3 In a bowl, toss white beans with lemon juice and remaining zest and olive oil.
4 Spray a heavy-based frying pan with oil and set over a medium-high heat. Add steaks and cook for 3 minutes on one side. Add whole garlic cloves. Flip steak and continue cooking a further 1½ minutes. Remove and reserve garlic. Remove steaks and smear miso and horseradish paste over them.
5 Peel and mince reserved garlic, add to white beans.
6 In same steak pan, over a medium heat, fry eggs until done to your liking. Set aside and keep warm.
7 Add spring onions to pan and cook 2 minutes to soften. Add to potato mash and fold in.
8 To the same pan, add broccoli and sauté for 4 minutes. Add the bean mix and heat through. Slice steak into 4 portions. Divide warm mash among 4 plates, top with steak and eggs. Serve with broccoli salad.
Make it gluten free: Check miso is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.